Decideret Cider is the project of three sunny young people in Copenhagen—old high school friends—who don’t come from a winemaking background. Since 2017, Cornelius Simonsen, Jakob Paludan, and Martin Pedersen have been producing deeply refreshing, joyful wines and co-fermentations that startle with their acidity and linear shape. In simple terms, these are organically farmed fruit pét-nats: Nordic sparkling wines made from apple, grape, plum, cherry, pear and blackcurrant.
The fruits are handpicked and sourced from selected organic orchards in Eastern Denmark and from Danish private gardens. At our winery at Nordhavn, Copenhagen, we turn these fruits into fizzy drinks that doesn’t fit the traditional categories.
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
We believe the wines of tomorrow are made in the old school way. This means fermentations with indigenous yeast and low intervention winemaking
so the wine stays true to the fruit, alive and vibrant.
We work to push the boundaries for what fruit in a bottle can be.
