– Our wines –

The winery’s wines are made from the finest Danish fruits and berries. We steer clear of grapes, which tend to make better wines in other parts of the world, and instead focus on Nordic fruits and berries, which thrive exceptionally well in the Danish climate.

The core process behind all of Cold Hand Winery’s apple, pear, and quince wines is a method that truly gives us cold hands: cryoconcentration. Immediately after harvest, the fruits are pressed, and the juice is frozen. The juice is then thawed outdoors at sub-zero temperatures, where the frost binds the water in the juice, while sugar, acid, aroma, and color drip off as a thick raw syrup. These golden drops can then be fermented into intense Danish fruit wines with a unique Nordic acid profile and aroma.

At the winery, we also produce modern fortified wines. Inspired by port and madeira, we strive to create deep, fruity, and sweet fortified wines from Danish apples, cherries, and blackcurrants. The fruit is spontaneously fermented and added to our own distilled Eau de Vie, then aged in used French oak barrels for over a year. These fortified wines combine the complexity of fermented wine with oak notes, pure fruit sweetness, and a well-balanced acid profile.

The winery’s sparkling wines range from dry to sweet. Our dry sparkling wines are bottle-fermented following “the traditional method” as in the Champagne region, where bubbles form as a byproduct of fermentation in the bottle. They are hand-riddled in champagne racks and finally disgorged. Our sparkling wines taste of what they are made from: Danish fruits and berries!