Every year Brännland Cider sets apart some of its ice cider for barrel ageing. 12 months on a barrel softens and integrates the high acidity and fresh apples notes with the natural residual sugar to create a deeper, more complex ice cider, darker both in colour as well as on the palate. The 2017 cider was very powerful already at pressing and extraction. The most prominent and powerful wines were both fermented and aged in used 500 litre Austrian oak barrels.
The dominant apple variety is Ingrid Marie and the robust vintage of 2017 has deepened and darkened further as a result of the barrel ageing. Pressed and fermented exclusively from 100% fresh-picked, Swedish apples and concentrated using the naturally occurring cold climate in Northern Sweden. No addition of preservatives, flavours or colours. Alcohol and chaptilisation not allowed.
Brännland Cider works with Markus Lundén, winemaker at Georg Brauer, leading Rhein wine producers, to maintain a pristine winemaking regime, which is seen through its isciders.