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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.
Based in central Malmö, Sweden, Frukstereo is a collaboration between Karl Sjöström & Mikael Nypelius, who both worked as sommeliers in fine dining throughout Scandinavia. Inspired by forward thinking friends, cider and natural wine producers, they decided to challenge the way wine and cider is perceived in the Nordic region.
With Fruktstereo, they want to create natural alcoholic beverages without additives, using sustainably grown Swedish produce without pesticides. Only the indigenous yeast in the fruit is used, with no manipulation that they do not see as natural.