It was his affection for the tartness of Danish apples that drove Jens Skovgaard to dream of making apple wine back in 2010. Not cider, nor the German apfelwein – but a new, exclusive and more wine-like product. Cryo-concentrated Danish apple wine. The dream became reality almost by accident, when a 25-litre container of frozen apple pulp leaked in the freezer. A thick, syrupy substance started a whole series of experiments. Since then the wines have won praise and acknowledgement far and wide. They are served in the best Michelin-starred restaurants, and exported to no less than 10 different countries already.

Cold Hand Winery seeks nothing less than perfection. That’s why they exclusively use Danish fruit and berries, choosing the best there is at any given time. Apples, cherries, blackcurrants and plums develop a high degree of acidity and aroma in the northern climate and then there are the carefully selected fruit and berry growers.