Villeplet: Award-winning cider made with endangered apples

By Maria Sødal Vole | Photos: Villeplet

Nestled by the sea in beautiful Aure in the traditional district of Nordmøre, you will find the historic apple farm Solbu. Here, Tore Weum and Monika Wessel welcome visitors to spend the night in idyllic surroundings, enjoy local food and sample delicious cider from Villeplet.

Villeplet’s cider production is based on Norwegian crab apples and European cider apples. The crab apple has a genetic variation that is unique to Norway and carries a historic and cultural significance. In fact, a bucket of crab apples was found on Osebergskipet, one of the finest artefacts from the Viking Age dating back to the year 820. Despite its value, this apple variety is in danger of extinction. “It’s important to preserve and protect this unique resource,” says Wessel. “Our mission is to make crisp, dry cider that pairs well with food while doing our part to save the endangered Norwegian wild apple.”

Villeplet: Award-winning cider made with endangered apples

The historic Solbu apple farm.

Norwegian cider is usually made from apples cultivated for consumption, which are aromatic, flowery, and delicious. Crab apples carry vastly different qualities – they are small and sour, and despite not being very tasty, they are well-suited for cider production due to their high acidity, bitterness, and tannins. “We avoid unnecessary additives and sugar, to let the natural flavour and qualities of the apple shine,” Wessel says.

Ciders Dugnad (the first, award-winning cider) and Stas.

Villeplet’s cider is made with the traditional method used to produce Champagne. “It’s more labour-intensive and time-consuming,” explains Weum. “Producing our cider takes a minimum of two years. But the reward is worth the effort.” Villeplet’s cider is known for premium quality and the first cider Dugnad has won prestigious awards. “Our production method ensures that the apples are the most prominent element, creating what we consider a more pure and complex cider,” Weum adds.

Lake Rennsjøen by the property.

Beyond apple farming and cider production, the couple also offers extraordinary overnight stays and culinary experiences in this beautiful part of Norway. Guests can spend the night at the idyllic apple farm Solbu, which dates back to the 1930s, and enjoy the view of the apple orchard with around 1,700 apple trees. Another excellent option is to stay in the off-grid cabin in the forest nature reserve.

Aided by Wessel’s background in the wine industry, the couple runs cider and wine tastings as well as exclusive dinner events. The food is based on local, preferably organic ingredients. “We have an abundance of fantastic ingredients around here that we need to make the most of,” says Wessel.

Alongside the preservation of the endangered crab apple, Wessel and Weum are committed to sustainable practices. Weum concludes; “In every decision we make, sustainability is the most important consideration – protecting our climate, nature and environment is crucial.”