Brut Nature from Aroma, Cox and Cider Apples.
"This is a conversation between three organic orchards. Burgundy barrel-aged Red Aroma from Adalen, Holsteiner Cox from Alleso and British cider varieties from Zealand.
Fruitiness, tannic bite and complexity. Fruitiness comes from the Cox. Tannic bite and bitterness from the British varieties and complxity from the barrel-aged Aroma apples.
For years Denmark has been at the forefront of food culture with it's new nordic cuisine. Now, its the drinks that are undergoing a revolution. And three mates from Copenhagen are among a vanguard of small producers redefining beverages made from apples, berries and other local and foreign fruits. At their winery in Nordhaven they crush and ferment all of these things to create products as complex and vinous as wine, quenchy as kombucha, sour as Lambic and as fruitful as freshly squeezed fruit juice. They are all wild fermented and made from Organically farmed Danish fruit with a minimal intervention ethos.
As a bonus they are also minimising food waste - every year 5 million kilos of apples fall from trees and are abondoned (I would guess it would be a similar amount in Lithuania). On the island of Fyn (Funen in english) there is a tradition of handing in excess fruit to a local cidery (donors sign that they are organically grown) in exchange for bottles of the finished product. The boys use some of this cider for use in their wines and are also borrowing the concept with the same offer at locations in Copenhagen and Aarhus.