Solhøi was launched in 2016 by cidermaker, homebrewer and artist Martin Bech-Ravn, who set out to make wild-fermented ciders from the best Norwegian apples. The production method is based on traditional Champagne production, with long and cold fermentation, natural carbonation in bottle + disgorging, all done by hand start to finish. Nothing is added or removed, leaving a natural product consisting of 100% fruit. The philosophy behind Solhøi is to work with nature, not against it. At Solhøi it is about getting the most premium ingredients available and guiding them in the best possible direction. The rest is arranged by nature itself, on its own terms.

Cider produced from Nordic apples is very different from the classic French or English. The apples have a distinct structure that is all their own. Drinking Solhøi is more likely to put you in mind of dry sparkling wine than cider. The Norwegian apples Martin uses for Solhøi yield an elegant and acid-driven profile with fine apple tones.

Solhøi is sold throughout Norway at the wine monopoly, restaurants and bars, a number of which they have collaborated with to make restaurant-specific cider, often including other fruit, berries or flowers in the process to match the restaurant profile.

SOLHØI CIDER

Country: Norway

Sub-region or Appellation: Olso

Winemakers: Martin Bech-Ravn

Sourcing of apples: The apples are from a biodynamic farm close to Oslo called Borgebund Farm. The farmers there do not spray the trees with any treatments, opting instead to work naturally with the ecosystem of the farm. All the other fruit (quince, cherries, grapes, sloe) are picked in private gardens and public spaces around Oslo.

Size: 10,000 - 12,000 liters a year

Website: https://solhoicider.com/
Instagram: @solhoi_cider

SOLHOI CIDER :: Ildkvede

Dry and fresh with taste of apple blossom and vanilla spice. Creamy soft bubbles and the addition of cherries give it a candy like finish. Pairs perfectly with seafood or cheese dishes.

Vintage: NV
Blend: Apples, quince, cherry
Style: Dry cider
Alcohol Content: 7% ABV
Country: Norway
Sub-region or Appellation: Oslo
Yeasts: Indigenous
Vinification: apples, quince, and cherry are all macerated together for 48 hours, then fermented spontaneously in plastic vats. Bottled under pét-nat method.
Fining or Filtration: None
Sulfur added: None

SOLHOI CIDER :: Rubinesse

Dry, spontaneously fermented pét-nat, made from a blend of apples, grapes, and sloe berries. 50% aged in wine barrels since 2019, 50% fresh pressed in 2020. Blended before bottling.

Vintage: NV
Blend: Apples, grapes, sloe berries
Style: Dry cider
Alcohol Content: 8% ABV
Country: Norway
Sub-region or Appellation: Oslo
Yeasts: Indigenous
Vinification: apples and grapes are macerated together for 48 hours, then fermented spontaneously in plastic vats. After fermentation, the cider is transferred to French red wine barrels, where the sloe berries are then added. After one year of aging in barrel, apple juice from the next year is added to spark second fermentation and generate carbonation.
Fining or Filtration: None
Sulfur added: None