Fruktstereo Pulp 2020

Copenhagen // Denmark

PULP is rich and big, and almost more reminiscent of an orange wine, rather than a cider. Cox and Gloster apples are pressed and undergo a 3 week long skin maceration during fermentation where the juice is separated from the pulp. The juice is divided into different batches and fermented in an amphora which is used for traditional Georgian wine making. The long maceration and storage in amphora provides lots of tannin structure and the right amount of volatile acidity to make it balanced. It also gives the cider a creamy texture and adds lots of structure and body. Pulp is 100% apples (Cox Orange & Gloster) and the fruit is grown and picked from their own orchard, Haväng, right by the Baltic Sea on the east coast of Skåne.