To Frederiksdal Cherry Wine the explanation to success is the" good wine is made in the field" and the "continuing hunt for the ultimate cherry ". No one have ever before fermented cherry wine, no one have ever before hunted the genetic best cherry judged by taste in wine and no one have ever build a cellar that combines techniques from Bordeaux, Banjoule and Maury - and Bourgogne with barrel ageing Cognac, Portwine and grandmanier barrels. Alt er sat på spil i søgen efter en smag i vinen, som når drukket giver fornemmelsen af englevinger. Everything is at stake in the quest for a taste of wine, when drunk gives the feel of angel wings.
The trio Jan Friis Mikkelsen, Morten Brink Iwersen and Harald Krabbe started with their first batch in 2006, and established Frederiksdal Cherry Wine from the established cherry fields in 2009 where the first commercial vintage came on the market.
Today Frederiksdal produces 60.000 bottles where age and climate gives the wines different kinds of flavors
Frederiksdal is located in the western corridor of Lolland, next to the belt of Langeland, which is among the most sunny and warm areas in Denmark.
The climate is perfect for cultivating cherry´s. Here is lots of sun, which moreover reflects the light of the sea. Winter is mild and spring comes early. Al in al it gives a long growth season, which gives a great complexity and depth in the cherry´s. The dessert wine is on level with good sherry´s and other delicious dessert wine from Banyuls, Rivesaltes and Maury.