Pyrus Danica 375ml

The wine is produced using the cryo-concentration method. The pears are pressed into juice and then immediately frozen. The juice is subsequently thawed outdoors at subzero temperatures, where the frost binds the water in the juice, while the sugar, acid, aroma, and color drip off as thick raw syrup. After thawing, this concentrated “pear syrup” is slowly cold-fermented over 18 months into an intense wine.

Cryo-concentration certainly gives us cold hands, but this technique is the fundamental process for all our apple, pear, and quince wines. With this method, we can extract the aroma, high sugar content, and retain the intense acidity from the fruit in our wines.