Cider from Hardanger
Hardanger lies where the fjord cuts in between steep mountains and glaciers. The water holds the warmth, the mountains shelter the orchards, and the long, bright summer nights let the apples ripen slowly. The result is fruit with high acidity, clear aromatics and a freshness hard to find further south.
Cider is made from apple juice fermented into wine. In Hardanger it is done the traditional way: whole apples are pressed, the juice ferments naturally through the winter, and the result is bottled without haste. It is a craft with long roots — and today one of Norway's most distinctive drink categories.
The producer
Instanes Gard sits beautifully in Hardanger, between steep mountains, the fjord and green orchards.
The farm is rooted in the rich fruit-growing tradition the region is known for, and the apples are grown with care, patience and respect for nature.
The farm makes apple juice and cider from selected apples from its own and local orchards. The raw materials lead the flavour, and the aim is clean, fresh products that clearly show where they come from.
The cider is naturally fermented for at least seven months, made the traditional way from Hardanger fruit.
Good craft is about looking after the simple things.
Sweet and fruity. Lightly sparkling.
HEVD is naturally fermented for at least seven months and shows the Hardanger apples as they are: fresh, fruity and well balanced between sweetness and acidity.
Cider with a hint of raspberry. Sweet and fresh.
SLØR is made with raspberries from Øvre Børve. Lightly sparkling and naturally fermented for at least seven months, with an aroma and colour that set it clearly apart from a classic cider.
Saga Trading brings the cider from Instanes Gard to international markets. Get in touch about import, distribution or samples.
Contact Saga TradingAlcohol consumption can cause harm. The information on this page is intended for trade contacts.
