# Kullabergs Vingård Askesäng (2024)

- **Producer:** Kullabergs Vingård
- **Colour:** white
- **Type:** still
- **Grapes:** Solaris, Souvignier Gris, Donauriesling
- **Region:** Skåne, Sweden
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** peach, apricot, apple, gooseberry, pear, pineapple, butter, vanilla, smoke

## About this wine

Kullabergs Vingård is a pioneering Swedish estate located on the picturesque Kulla Peninsula in northwestern Skåne. Dedicated to redefining cool-climate viticulture, the winery specializes in fungus-resistant grape varieties (PIWIs) that thrive in the northern maritime climate. In 2022, they completed a state-of-the-art, architecturally striking winery designed to blend seamlessly with the local landscape. Kullabergs Vingård has garnered international attention and critical acclaim, proving that Sweden can produce world-class wines capable of competing with historic European regions.

## Interesting facts

- The 2024 vintage reached 14.5% ABV, the highest ever recorded for this cuvée, due to an exceptionally warm late-season ripening window.
- Kullabergs Vingård made history when their Immelen cuvée became the first-ever Swedish wine served at the Nobel Banquet.
- The estate strictly grows PIWI (fungus-resistant) grape varieties to drastically minimize chemical sprays in the cool Swedish climate.

## Food pairing

The wine's robust body, high alcohol (14.5% ABV), and integrated oak notes require dishes with matching weight and richness. Its vibrant acidity cuts through creamy sauces, brown butter, and moderate fat, while the subtle herbal and fruit notes complement roasted poultry, pork, and traditional Swedish seafood preparations.

## Wine making process

The grapes for the 2024 vintage were harvested in October using an advanced Pellenc machine harvester equipped with an on-board optical sorter to ensure only pristine fruit was selected. Fermentation took place in a combination of temperature-controlled stainless steel tanks and oak barrels of various ages and sizes. A portion of the wine underwent aging in oak barrels with periodic lees-stirring (bâtonnage) to build mid-palate texture, integrate the oak character, and develop complex secondary characteristics.