A Modern Twist on Nordic Wine and Cider
Fruktstereo is redefining what Nordic wine and cider can be, crafting bold, fruit-driven expressions from apples, pears, grapes, and more—without additives or intervention. Their playful approach challenges conventions, blurring the lines between wine and cider while embracing Sweden’s rich fruit-growing heritage.
This article is part of a mini-series from our November 4th 2024 DSF Members Event: a Regional Danish & Swedish Wine Tasting at No 2. The event featured wines from Vejrhøj Vingård, By Stokkebye, Vingården i Klagshamn, Guldbæk Vingård, and Fruktstereo.
Fruktstereo: A Modern Twist on Nordic Wine and Cider
At the event, Fruktstereo was represented by one of its founders, Mikael Nypelius. Funny enough, Mikael and I went to the same school as kids on the island of Gotland, but now he lives and runs his winery in Skåne, Sweden.
Mikael and his partner, Karl Sjöström, founded Fruktstereo with a desire to challenge traditional views of wine and cider in the Nordic region. In 2016, they began foraging apples, pears, grapes.
Karl Sjöström and Mikael Nypelius. Photo: Fruktstereo
Today, Fruktstereo produces over 50,000 bottles annually in Malmö, with ingredients sourced from their own “fruityard” in Haväng, Österlen, on Sweden’s Baltic Sea coast.
“We wanted a place where we could work with the land and let nature shape the fruit,” Mikael explains. “Some of these apple trees are over 100 years old.”
Haväng is a 13.5-hectare historic site in the Verkeån Nature Reserve. The orchard features a mix of classic Scandinavian apple, plum, and pear trees, as well as newly planted varieties of grapes, quince, and berries.
“We wanted a place where we could work with the land and let nature shape the fruit,” Mikael explains. “Some of these apple trees are over 100 years old.”
Photo: Fruktstereo
“The tradition of making strong apple cider nearly disappeared due to the Swedish 1918 classification”
Fruktstereo is committed to producing natural alcoholic beverages without additives, using only pesticide-free Swedish produce and relying on each fruit’s indigenous yeast.
Making cider and wine from apples is a Swedish tradition, but Mikael describes how generations of traditional cider production were lost. “In 1918, Swedish law classified apple cider as wine if it was over 2.25% alcohol,” he explains. “This required special licenses and fees, making it unprofitable to produce. So, the tradition of making strong apple cider nearly disappeared.”
Harvest. Photo: Fruktstereo
Reflecting on his journey with barrel-aging, Mikael shares, “In the beginning, I was totally against using oak barrels,” he laughs. “But I’ve been on a journey, and now all our wines are aged in barrels. We’ve gained more experience, and we’re working with better quality fruit and grapes.”
One unique product from Fruktstereo is their Ume-shu, a sweet, fortified plum wine inspired by the classic Japanese liquor. Tasting it myself, I found it well-balanced, warm, with a refreshing tartness. It’s truly a blend of Japan meets Sweden. Photo: Ronja Bo Gustavsson, DSF
Fruktstereo has gained a following beyond Sweden, exporting to countries like Japan, Canada, the U.S., and Norway. “The Swedish market is opening up more and more,” Mikael says, “but we’ve found interest internationally as well.”
