Lendmann

Dry sparkling cider crafted from Rubinstep, Rubinola, Santana, and Rød Aroma apples, cultivated and pressed at Sandalen Gård.

This unique cider is available in bottled form at their farm shop and also in Keykeg format for restaurants and bars.

Production Method: The apples are blended during pressing (before fermentation) and then undergo fermentation using white wine yeast at a controlled low temperature. The cider is subsequently filtered and matured in Speidel stainless-steel tanks. Throughout the entire process, extra care is taken to prevent oxidation, ensuring the cider retains its crispness and avoids developing a brown color and cellar notes. The cider is moved directly from the beltpress to a stationary fermentation tank filled with CO2, with no further movement of the tank after filling. Following fermentation, a closed system is employed for filtration to remove yeast particles, and finally, the cider is bottled.

This cider, available in limited quantities for Keykeg and bottles at the farm shop, originated as an experiment (Test XV) exploring the outcome of creating a very dry (low-calorie) cider using class 1 apples and yeast with high fruitiness. This cider bears the charming touch of the cider maker's 14-year-old daughter, who contributed both the drawing and the label.

Fun Fact 2: Only hand-picked class 1 apples from Sandalen Gård are used in the production .
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