Solhøi was started in 2016 by cider maker, homebrewer and artist Martin Bech-Ravn, who makes natural cider with wild fermentation from the best Norwegian apples. The production method is based on traditional Champagne production, with long and cold fermentation, natural bottled carbonation + disgorging. The whole process is done by hand. 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's all about sourcing the best raw materials and guiding them in the best direction. Nature takes care of the rest, on its own terms.