It was not without reason that monks in the region began growing fruit here as early as year 1300. The unique climate along the Hardangerfjord provides optimal conditions for producing high-quality apples. And with impeccable ingredients, the locally produced apple juice and cider could not taste any better.
The well-known Hardanger apples have been pressed and processed to perfection for generations. In recent years, however, the popularity, quality, and standard of Hardanger Cider have reached new heights. The product has won multiple awards both nationally and internationally. Like “Champagne,” “Cider from Hardanger” is a geographically protected brand name. The cider, fermented from apple juice, is characterized by its light, sour and aromatic apple taste.