'The northernmost winery in the world'
An icelandic creation
OPENING May 2020
Fruit is harvested around the perimeter of the fjords and herbs from the island to process into a hearty must which is then fermented and bottled for a perfect wine creation.
sustainable fruit harvest
Traditional large-scale wineries have acres and acres of land dedicated to vineyards to harvest grapes, often working from 6 am to 10 pm at the peak season. Our small-scale winery emphasizes the use of natural berries and other fruits found around the country handpicked by our harvest interns delivering you a special, unique bottle of fresh wine with a unique Batch # and Bottle #.
AN Aromatic fermentation
Following our long harvest, we extract the sweet juice from fruit, add in water, sugar, and yeast to kick start the fermentation and let it go! Just as we need oxygen to breathe, our yeast strains thrive off oxygen in the primary process while producing gaseous carbon dioxide and alcohol. After yeast has done it's job, removal of sediment and clarification is necessary for a crystal clear wine.
Finishing & bottling the final product
Once the wine is crystal clear, our next step is to back sweeten our non-dry wines. Honey, more juice, and other natural sweeteners are used to give our wines that unique succulent taste. Bottling the wine in our traditional 750 ML bottles followed by labeling each one with a unique batch and bottle number is the last step. After a long day of hiking in the fjords, pop open some W.F. wine while watching the midnight sun.