The new season begins with pruning in late November, when the leaves have fallen. Pruning is the longest period of work and can continue until April. The vines are pruned and the brushes pulled out.

In the cellar, the check-up of the wines continues - they are being racked, blended, finetuned and batonnaged. Winter is an intensive period for the winemakers with monitoring the wines and and perform analyses in the lab.

We also start bottling wines. Having your own bottling line makes the work much easier; the machine is ready the moment we need it. In the picture, our sparkling wine is being bottled, which then goes down to the cellar for a second fermentation.

Winter is a good time for disgorging our traditional method sparkling Josefinelust, as it is cold. Doing this well in advance allows the wine to settle before launch.

Pruning is done, shoots are tied down and the vineyard comes to life. It’s budbreak time! This happen at the end of April/beginning of May. Though. There may be some anxious nights if the temperature drops... but we are grateful for the maritime climate, which reduces the risk of frost.

Spring is also an intensive period for soil preparation. We bring out compost, manure and sow special cover crops between the rows. All for better soil health and microbiological life.

The vigour of grapevines is impressive. But it’s important to keep this power on a tight reign in order to achieve the desired growth. Unwanted and excess shoots are removed by hand.

Summer is about weeding. Too much vegetation around the trunk can create tough competition, especially for newly planted vines. But the cover crops does a great job of keeping moisture in the soil and the ground workable.

When summer is a little on the way, it’s time to put the shoots between the wires, remove leafs for better aeration and select the bunches we want - all to stimulate high-quality fruit.

Now the whole estate is in full swing with tours, tastings and events for members of our wine club KVV. Our wine bar Skänken is open every day and the garden is bustling with life and the sound of glasses clinking.

Harvest is around the corner. The winery is being cleaned in preparation for receiving the grapes from mid-September. Solaris is the first to arrive; Donauriesling is usualy the last, one month later.

We harvest both by hand and with machine, depending on what vineyard parcel. We always strive to harvest when the aromas are at their most concentrated. But sometimes you have to obey the whims of nature…

Inside the winery, it’s non-stop work from harvest time and months ahead. Fermentation starts, we rack wine and so forth. The wines are checked daily, as fermentation can continue into November.

Autumn is also the season for distilling. We produce fine spirits from fruit and berries, partly from grape press residues but also from things that grow around the orchards, like rowan berries.

After the harvest, the vineyard calms down and work partly moves indoors. We take care of the machines and do some pre-pruning to save time for the next season.

The decision – assemblage. During winter, a group of experts sits down with the winemakers to blend the wine from the different barrels and tanks. The aim is to turn out wines with multiple layers and a balanced structure that also reflect the vintage.