Rheum

Rheum is produced using the “traditional method” from organic Danish Svendborg wine rhubarb from Funen. The crushed rhubarb is mass-fermented together with organic cane sugar at low temperatures to capture as much freshness and fruitiness as possible. The young wine is then bottled for a secondary fermentation, as done in the Champagne region. After 5-6 months, the wine is tasted, and once the perfect balance is achieved, the bottles are placed in pupitres (champagne racks). Here they are hand-turned over 21 days to a nearly vertical position, allowing the sediment with yeast residue to settle on the cap. The neck of the bottle with the sediment is then disgorged and replaced with dosage before the cork is finally put on.