VIBRANT NORDIC SPARKLERS

Decideret makes co-ferments
Nordic sparkling wines made from apples, grapes, plums, cherries, pears and blackcurrant

The fruits are handpicked and sourced from selected organic orchards in Eastern Denmark and from Danish private gardens
At our winery at Nordhavn, Copenhagen, we turn these fruits into sparkling drinks that don’t fit the traditional categories

We believe the wines of tomorrow are made in the old school way
This means fermentations with indigenous yeast and low intervention winemaking
so the wine stays true to the fruit, alive and vibrant

We work to push the boundaries for what fruit in a bottle can be

Cornelius, Martin and Jakob,
Nordhavn

How it started

It all began in the late summer of 2015 at the Nørrebro Park in Copenhagen. We are three old friends wondering why there is no culture for drinking good cider and fruit wine in Denmark. Countries like France, England and Spain all have their own proud traditions and vinification techniques.

With backgrounds in Literary and Spanish Studies and TV Production we are not exactly fermentation experts but in august the same year we borrow a press and go straight at it. We gather apples from the gardens and parks of Copenhagen and end up with a tiny production; some 100 bottles made in our parent’s garage in the northwestern part of Copenhagen.

The following years we move our nomadic production several times but end up in the Copenhagen Harbour District of Nordhavn. At this point we are getting more experienced and find ourselves adding other fruits to the mix - grapes, pears, blackcurrant, cherries. The result is dry, juicy and very vinous pét-nats that we now deliver to Copenhagen bars and restaurants by bike and to selected importers abroad.

We wish to stay at Nordhavn - producing cuvées of old acquaintances and adventurous new kids on the block - trying to push the boundaries of what cider and fruit pét-nats can be.