Fruktstereo Pulp 2020
After pressing the Cox and Gloster apples, we did a 3 week long skin maceration during fermentation. While still fermenting, we seperate the juice from the pulp, and press it once more to extract as much tannins, complexity and structure into the cider as possible. We divided the juice into different batches, and fermented most of the juice in our in-house amphora: a fermentation vessel made of clay, that has been used for traditional Georgian wine making for thousands of years. It is a rich and big cuvee, which is almost more reminiscent of an orange wine, rather than a cider.
Fruits: 100% apples (Cox Orange & Gloster)
Origin: Malmö, Sweden