Norwegian living wine

Live and authentic is the kind of wines, where the microorganisms in the grapes (i.e. the enzymes), on the grapes (i.e. yeast colonies on the skin) and around the grapes (i.e. bacteria in the air) keep on living and growing in the bottle for years  and in the decanter or glass for hours. Three conditions are  necessary for the production of such  wine. The grapes must grow without the use of artificial chemicals which kill microorganisms and diminish the quantity of vitamins, minerals and enzymes to a great extent. The other necessary condition is the completely natural fermentation. Without the use of any laboratory selected yeast and other substances (tannins, acids, egg whites, flavours etc). The third condition is not to use preservatives (sulphites which kill everything organic in the bottle)  during the fermentations and maturation. 

Our technologist uses his own three know-how in order to produce live wine in Norway. First, even during the growth and immediately before picking, the grapes are given the chance to grow and ripen healthily with a complete amount of vitamins, minerals and enzymes, as well as microorganisms  living on their skin. 

Second, we do not use any artificial chemicals hampering the presence of vitamins, enzymes and live ferments. Because of this our wine is of the highest

quality possible, and can be successfully transported up to Norway.

The other  important thing  is the transportation time and the first few days in Norway. Upon this moment, the grapes must arrive without any bad microorganisms which can influence the upcoming fermentations. Immediately before processing, colonies of local fjord microorganisms (bacteria, ferments) must have started living on it.

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The third know-how is the natural cold fermentation. The fjord microorganisms are very suitable for pure fermentation. Wine producers in South Europe suffer from bad pathogens and because of this the production of live wine is only 0,01 % out of the whole production. Norway has a clean envoirment, almost without pathogenic microorganisms so that the fermentations are clean even without chemical usage. Because of the global warming, it will become harder and harder  to produce live wine in Southern Europe and the Scandinavian countries may become the best producers of living wine in the future.  Moreover, the consumption of live wine is constantly growing since the clients want to drink an authentic product, intact and not harmed by chemicals and other artificial formulations.