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Klara Peterson & Axel Bäck, Baggensudden, Stockholm

Axel and Klara loves to drink good stuff and wanted to try out what they could do with Swedish apples.

In 2016 they made their first small batch cider from apples picked in gardens in their neighborhood. It went alright, but they felt they needed to learn more to take the result to another level.
That said, they went up to Jämtland and Eldrimmner for a year, to dive deeper into the world of fruit and what you can do with it. During this year they had a lot of work practice and went making cider with Agathe Letelier and the master Cyril Zangs in Normandie and Aeblerov in Denmark. They also made wine in the Basque country, Kombucha in Berkeley, San Francisco and beer in Jämtland.

So, in 2018 they were well prepared, and managed to produce 800 liter of lovely cider.
They pick wild apples in their neighborhoods just outside Stockholm and also different suitable varieties in Baskemölla, Skåne. All apples grow naturally without using pesticides or herbicides. Axel and Klara pick everything by hand and harvest during late autumn.

The apples are stored for a few weeks in order to get even riper.
Selection is an important thing in their work and they sort the apples before pressing.
They apply the same approach as in natural winemaking for their cider, fermentation with natural yeasts and no sulfites added. They finish the fermentation in bottle without any dosage, so it’s apple ‘Petnat’.

This cider is fresh, fruity, clean and very well balanced. Very much the style of cider we enjoy drinking a lot of.

Brut Nature 2021

Soil: Clay and Sand
Age of trees: Over 30 years
Fruit: Cox Orange, Ingrid Marie, Rubinola and unspecified wild apples.

Production: Apples were harvested by hand in Skåne and the Stockholm area.
Direct press followed by a natural alcoholic fermentation that starts on tanks During that time, the juice is racked from its lees several times. The process is natural without any additive yeast, sulfites. Second fermentation on bottle with no dosage.
The cider is unfiltered.
Aged for 9 months before disgorging in January 2023.
1300 bottles produced. 6 % vol.

Brut 2021

Soil: Clay and Sand
Age of trees: Over 30 years
Fruit: Cox Orange, Ingrid Marie and unspecified wild apples.

Production: Direct press, then a natural alcoholic fermentation starts on tanks. During that time, the juice is racked from its lees several times. The process is natural without any additives of yeast or sulfites. Second fermentation on bottle with no dosage. The cider is unfiltered.
Disgorged in May 2023.
400 bottles produced. 5,5 % vol.

Brut 2020

Soil: Clay and Sand
Age of trees: Over 30 years
Fruit: Cox Orange, Ingrid Marie and unspecified wild apples.