We love sparkling wine. Each autumn we let most the grapes become sparkling wine. Everything is done according to the traditional method, also known as the Champagne method. We ferment the very finest must from the grapes in a steel tank or oak barrel. Then we continue with a second fermentation in a bottle for at least 18 months before we disgorge.WINE TASTINGS
A year with slightly cooler summer temperatures at our inland cultivation, which means that the grapes had to fight harder to finally reach maturity. Fifteen minutes to the west along the coast, there were more hours of sunlight, which provided better conditions for the grapes in coastal cultivation. The differences between our two cultivations are reminiscent of 2020. In total, we harvested 28 tonnes of very good quality.
Late start! The buds at our inland cultivation burst on May 19. The rest of May, as well as June, brought mild weather and no frost—full bloom on July 5. In total, the summer did not present any major difficulties. The harvest at Pengakullen started on September 13 and took about a week. Then we headed on to Morup and continued for another week. A total of 19.5 tons of grapes from Ästad and 11.5 tons from Morup. Record-breaking harvests that have caused us to outgrow our winery - but we can produce large quantities of wine in the future!
A very unstable year, also when it came to the weather. Cool May, hot June, cold July, and then a hot August. In Morup we harvested yellow, almost transparent grapes, with thin skins. At Ästad's inland cultivation, we noticed green, hard grapes with less liquid than in Morup. A total of 14+ tons of grapes was harvested, with surprisingly good values. Low pH, high acidity, and sugar levels below normal. The overall cool summer thus prevented the sugar from shedding away too early. 2020 can actually be a really good year for sparkling.
Not bottled yet! The wine from the 2019 harvest is still in the tanks. The plan right now is to only make sparkling wine from this year, with the exception of a barrel from the coastal farm in Morup.
2018 began cautiously. Winter lasted until April, and then the summer came to stay. The record heat never wanted to end, which eventually stressed the vines towards the end of the season. Solaris thrives better in a slightly cooler climate. Fortunately, acidity remained high and the sugar levels were low. As much as 12,600 kg of grapes were harvested and we made sparkling wine, still wines, and a super-local vinegar.
The summer that never really was. The buds did not burst until May 18 and were followed by a cool early summer. The flowering never really took off, which of course affected the number of grapes. We waited and waited, but the summer of 2017 never showed up. When we finally harvested in October, we only gained 550 kg. A year lost, which, however, gave us some experience.
Spring came early and was unusually warm. The buds burst already on May 9 and enjoyed themselves in the spring sun. We could also see that the vines had done well from the difficult 2015. After a stable and dry summer, the grapes were in perfect balance for harvest already on 8 September. A good harvest of three tons of grapes of the highest quality and a wonderful comeback from 2015.
A tough year. The spring was long overdue, and the buds did not burst until 18 May. Cold weather continued into both June and July, affecting the flowering process. With August came the long-awaited summer heatwave, which accelerated growth considerably. Unfortunately, we were shocked by heavy hailstorms where half of the harvest disappeared overnight. During two days of harvesting work, we took in what was left: 800 kilos of healthy and perfectly ripe grapes.
Read more about the Solaris grape, the different vineyards at Ästad, and who works with our wines. Check out our vineyard pages.
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