The products from Cold Hand Winery have arisen from the desire to deliver world-class fruit wine. Nothing less.
Cold Hand Winery has a steely faith that it can be done, because they keep their fingers from the fruits that nevertheless turn into better wines elsewhere in the world. In return, they all set sail for the Nordic berries and fruits, which just happen to be the very best right here, where we live. The temperature fluctuations of the late summer days give the very special Nordic acid profile, which is both clean, fresh and worth its weight in gold.
The winery is a working workshop where experiments are carried out to find exactly the tones and notes that bring them closer to the world's best fruit wine. Apples, pears, cherries, blackcurrants, currants, rhubarb, gooseberries, quince, strawberries, raspberries, plums, elderflowers and even spruce have literally been in the tank.
Enthusiasm, storytelling and entrepreneurial spirit permeate the way the winery is run and they quickly become very geeky in the search for the best product. Apples are not just apples, and cherries are not just cherries. Cold Hand Winery knows the varieties like their own children, and the work to achieve the right acid/sweetness balance approaches true detective work, where they top-time the harvest and are extremely careful with the processing.
The basic substance in all their products is an apple wine, which to that extent gives cold hands. Immediately after harvest, the fruits are pressed and the must is frozen. The ice blocks are then thawed quietly, and since the fruit sugar cannot freeze, it is the concentrated sweetness, acid and aroma that is tapped first. What remains are the ice crystals, and they are simply thrown away. The method is called cryo-concentration.
