It has always been Jacob’s dream to make his own wine. This stems from his work at French Michelin restaurants, where he developed his passion for wine and became one of the co-founders of The Danish Sommelier Association. His dream was realized in 2009, where the first vines were planted. And thereby the story of Stokkebye entered a new chapter.
Every wine is made in accordance with organic principles and an equal amount of love and passion. Here, we are talking quality rather than quantity. With that said, the Stokkebye family makes 10,000 bottles a year, which is equivalent to a small, top-level Champagne house.
Making wine with passion and love means hand-made. Most of what happens in the field today is done the same way as it has been done for centuries. And not many days go by, without seeing the Stokkebye family in the vineyard. They keep a meticulous eye to every detail on the grapes and vines, just as all weed is removed gently and carefully.
The Stokkebye soil is rich in chalk and minerals, which makes its distinct mark, especially on the white wines, giving them a mineral and tight expression with a hint of elderflower notes.
50% of the Liva wine is fermented on barrels from Domaine de Chevalier, Graves, Bordeaux, where Jacob helped harvest white grapes in 1988, and 50% on steel tanks.
Once again, the ring comes full circle; connecting the past, the passion and the visions. As the ultimate declaration of love, the wines are named after the couple’s three children; Liva, Victor and Stella.