Producer's notes: "Our new sparkling wine fermented on cherries and pear. The early crispy Stevnsbær cherry is the ideal blend partner for the local pear Lucas variety to go into a cuvée with both lingering freshness and smooth wine character. The basic blend – called 'Cuvée' – ferments stepwise, according to the fruit specific optimum picking time on its own yeast from the orchard. The 'Cuvée' is a blend of 60% Stevnsbær cherry and 40% Lucas pear. After natural clarification by gravity the wine goes into the process of the second fermentation to create the bubbles and the character of a sparkling wine. After After a second fermentation in tank – called 'méthode, charmat' – the wine gains 4,0 bar of pressure and rests for a period of approx. 3 months on the yeast. During this time the sparkling wine aroma develops to its desired complexity of a 'fruit sparkling' wine."
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