Wine Production

Our Wine Production

The basic philosophy of our winemaking is that the potential should be in the grape material. The potential that the vineyard delivers in the harvested grapes should “only” be managed in the winery. The place of growth and the year of harvest must be reflected in all vintage wines. If there is no potential for a certain wine style, then that style is not produced that year, and we do a little more of something else instead. In this way, we create wines that are honest, both towards us, our customers and our Scanian Terroir.

One of the advantages of wine production in Sweden is that we have fairly moderate temperatures when it is time for harvest in September-October. Many times the grapes only hold 12-13 degrees Celsius when they arrive at the winery, but in order not to leave anything to chance, we have installed a computer-controlled cooling system. This means that we can control the temperature in all tanks, which facilitates clarification, ensures fermentation, and guarantees an even storage temperature.

Our Red Wines

Rondo and Cabernet Cortis is the raw material for our red wines. These two grapes complement each other in a good way. Rondo with its blackberry tone and dark color and Cabernet Cortis with its powerful tannins and classic “cabernet” character.

Our red wines ferment with the peels on jacketed steel tanks that have been specially ordered to get the right ratio between width and height. This maceration (the time the peels are with the wine) usually lasts between 7-10 days depending on the vintage and fermentation temperature.

After finishing the maceration, the wine is squeezed from the peels and filled into American oak barrels. The storage time varies depending on the vintage but is usually between 8 and 10 months.

We use both new and older barrels for our red wines, but all are purchased as new. Depending on the vintage, different proportions of new barrels are used, to create a harmony in the final wine.

Our Rosé Wines

Rondo, Cabernet Cortis and Leon Millot are used for the Rosé wines. Because Rondo and Leon Millot have colored must, we can make elegant rosé wines by very carefully squeezing whole bunches and thus only extracting the finest must as a raw material for these wines.

We also use what the French call the Saigneé method, which means letting the skins lie with the must for a few hours in order to leach out the right color shade for the final rosé wine.

Our White Wines

Our white wines  Aniara and Aniara Barrique are made from the grape Solaris. Aniara is fermented and stored in steel tanks and is bottled in the spring after harvest. This is a wine that ferments at about 16-18 degrees temperature to maximize fruit and aromatics.

For ANIARA BARRIQUE, we remove the stalks and press the grapes before the fermentation is started on oak barrels of Caucasian or French origin. In this wine we look for complexity and therefore we use different origins on the oak barrels, and different ages on the oak barrels. The storage time in oak barrels varies between 6-9 months.

The Sparkling Wines

All our sparkling wines are made according to the “traditional method”, ie they undergo the 2nd fermentation in a bottle. They are then stored on the yeast precipitate until the wine has the character that we strive for.

Our white sparkling wines are made by Phönix and Solaris. Today, two wines are produced, EBBA BRUT in a classic dry style and EBBA Rosé in a sweeter style.


When bottling, the “year must be sealed” and here in Flädie we get a lot of help from friends. Everyone who participates in the bottling days has undergone training at the various stations that are included in a bottling with associated labeling. This ensures that the “bottle variation” is minimized, which can otherwise be a problem in small-scale wine production.