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Frederiksdal Sur Lie is both praised by critics and awarded prizes. 'Sur Lie' means (in French) that the wine has been 'on the lees', i.e. the yeast residues, for a longer period. The method is primarily known from Champagne, and in itself produces a fatter, deeper and richer wine.
In addition, Frederiksdal Sur Lie is made up of several vintages that have aged in French oak barrels of between 225 and 450 liters for a minimum of 6 months - something much longer.
The wine is served at 10-12 degrees in a white wine glass - keeps well open for several weeks if stored cool.