Evig Konge

Terroir

The vineyard, where we pick the grapes for our wine is located about 100 km from the Mediterranean sea and is built on the territory of a former oak forest. It is surrounded by an ancient oak forest on the west, and chamomile and lavender fields on the south as well as an organic sour cherry orchard. The soil is Leptosol formed under the influence of the ancient oak forest and in the immediate depth (about 30 cm – 1 meter) there are high mineral rock formations, which give the grapes their delicate and fine aroma and flavor.
 

Cultivation 
From the very beginning the vines have been treated only with bio preparations. We use natural features like  the favourable air current to  prevent the accumulation of moisture leading  to fungus and mildew. The birds inhabiting the nearby ancient oak forest also contribute to the  natural control of harmful insects and microorganisms. The herbal fields and the organic sour cherry orchard  are a natural way of keeping the

vineyard clean. About 20% of the annual harvest is lost because of birds, deer, jackals and bees that feed on grapes from the vineyard. Nevertheless, they aid  its natural state and help the grapes take part in the cycles of nature.

​

The grapes

We use only grapes of the  Cabernet Franc variety  for the production of Evig Konge. It is one of the most ancient varieties. Cabernet Sauvignon, Merlot and Sovignon Blanc come from it. Its aromas are delicate, elegant, with notes of raspberry, blackberry, blueberry, woods after rain, forest flowers, especially violets. Cocoa, vanilla, sweet spices and buttery aromas  are present when it grows close to oak trees. The grass in the vineyard is not ploughed but cut. In this way, the natural life of the vines roots and soil is preserved.

​

Fermentation

The process of proper fermentation starts right from the vineyard. A lot of work is put so that the grapes can be transported  thousands of miles away  to Norway without being harmed. Moreover, even  without the use of  any chemicals or other artificial formulations; we do not even use refrigerated transport. After its arrival in Valldal, the grapes stay for a few days in order to “get influenced” with the local microorganisms. These microorganisms rapidly form colonies  and after the grapes are pressed, they start to grow. In this way, our wine literally becomes Norwegian, because the local microorganisms actively take part in the process of fermentation and the turning of grapes into wine.

​

Consumption

The  fine tender aromas and flavours are an excellent way to create   good mood  and to open  the senses after each mouthful during eating. It can be drunk with any kind of pasta, pizza, lamb, cold cuts and hard cheese. It is also suitable along with  sandwiches and chocolate. The wine is alive – after opening, the microorganisms actively start to grow and thus to  emit

aromas and flavours. This is why, it would be best if the wine stays in a decanter for at least half an hour. The longer it stays, the better it becomes. If it is possible, let the wine stay in the decanter so that you can enjoy it, tasting it every few hours. Even after 24 hours (sometimes even 48), it is still alive and keeps on emitting various aromas and flavours. The grapes are produced in an organic way and the fermentations are completely natural, without any additives , even without selected yeast or preservatives.  The wine has its unique taste and scent due to the microterroir (the soil and cimate) of the vineyard, the grape variety and the microterroir where the fermentations took place. They are completely pure, with no traces of aromas or flavours coming out of the reaction or the result of sulphite usage, selected microorganisms and other outer artificial sources. A unique merging of fruit, nature and microorganisms. A blend of  Meditterranean power and Norwegian purity. Our wine is also suitable for collecting. It is authentic, without any sulphites and it will become different and more interesting with each passing year. 

​

Name

St. Olaf, King of Norway is the patron of the monastery where the wine is produced. The name is very important for the character of the wine. That is the reason why our technologist gives such kinds of names to his wines – the names of interesting, inspiring and positive personalities. Upon coming to Norway to make his first wine here, he found out about the life and story of St Olaf. The king, thanks to whom Norway became part of the European  culture and the one, who the Norwegian people called “The eternal king”. When our  technologist found out that  no other nation gave its king such a nickname, he decided to give the same name to his first wine produced in Norway.