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much tannins, complexity and structure as possible. We divide the juice into different batches, and fermented most of the juice in our in-house amphora: A clay fermentation vessel, used for traditional Georgian wine making.

PULP is rich and big, and almost more reminiscent of an orange wine, rather than a cider. The long maceration and storage in amphora provides lots of tannin structure and the right amount of volatile acidity to make it balanced. The long maceration also keeps a lot of sediment in the cuvee making the cider really creamy and adds lots of structure and body. Pulp is 100% apples (Cox Orange & Gloster) and the fruit is grown and picked from our own orchard, Haväng, right by the Baltic Sea on the east coast of Skåne.

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