A process controlled by nature
Producing Sav Sparkling is a long, traditional and exciting process.
The birch sap is harvested in the spring when the ice leaves the soil and when depends on the weather. Everything from the beginning of April to the middle of May. Usually, the harvesting time is three weeks, and if the weather permits, we get the amount of birch sap we need.
30 years old
Each tree is carefully controlled and must be at least 30 years old. They must not stand near roads that carry pollution. The historical use of the land is investigated extremely carefully. This is to avoid the absorption of undesirable substances and substances from previous industrial and other activities. Birches should also not grow in rough terrain. It must be possible to carry the heavy vessels of 25 - 30 kg for transport to the winery. Every vessel that arrives is carefully checked to ensure the quality of the birch sap.
From still to sparkling wine
From the birch sap first a still wine is produced which is fermented up to an alcohol content of 11%. It is fermented under low temperature with a specially grown yeast that gives exactly the result the wine needs and minimizes the risks of something going wrong. The birch sap is often cumbersome and unlike grape juice it is more difficult to control.
The still wine is put on bottles and here the second fermentation takes place, for at least 14 months. The wine rests on its lees during this time. The pressure increases and the fine natural bubbles form in the bottle. During this time, the flavor that gives Sav™Sparkling its unique profile is also developed.
The Swedish chemical engineer and researcher Gunnar Jegrelius built an amazing archive for thirty years. He collected research reports, dissertations, essays, manuscripts, newspaper articles and books from the years 1700 to 1981 on more than 200,000 chemical substances and their impact on people and the environment.
The archive fell into oblivion and was eventually moved to Östersund where eco-engineer Peter Mosten was commissioned to compile an index of the archive in order to facilitate research. During the work, Mosten found a recipe written from a Swedish book printed in 1785, the recipe that today forms the basis for all our products.