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Stevns cherry is an indigenous Danish variety with a sharp taste, often referred to as the Nordic grape. The cherries are grown in the Estate orchards and harvested late to allow the full development of the complex cherry flavours.
After picking, the fruit is fermented on the skins and stones using natural yeasts. The resulting wine is fortified than aged for 6 months in old cognac barrels before bottling.
Frederiksdal Likor can be used to make an interesting Kir Royale, poured over ice cream or sipped neat.
The Frederiksdal Estate is located on the western shore of the Danish island of Lolland. Winters here are mild and followed by an early spring. In summer the sun reflects off the water to aid the ripening of the cherries.
Harald Krabbe, owner of the Frederiksdal Estate used to sell his cherries for juice until a chance encounter with Jan Friis-Mikkelsen, a chef, and journalist Morten Brink Iwersen. They discussed the Danish tradition of cherry wine and ideas for employing modern techniques to produce a more interesting and sophisticated product. The reviews and awards they have since received for the resulting range of Frederiksdal Kirsebærvin suggest that those early discussions have had a very successful outcome
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