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The Craft

Ashraya Ranjitkar seated at the winery in Manang, holding a glass of apple wine
“The beauty of winemaking lies in the details, understanding the fruit, respecting the process, and knowing when to let nature lead.”

Ashraya Ranjitkar

Winemaker | WSET Level 3 Certified

Led by Ashraya Ranjitkar, the winery ensures every step is crafted with care and precision.

Crafting apple wine is a delicate dance of nature’s sweetness and skilled fermentation.

Terraced village houses on a mountainside in the Manang valley

Nurtured by locals from 7 Villages

Local farmers tend to 80,000 trees, carrying generations of knowledge with them.

A local woman reaching up to pick an apple from the tree

Handpicked with care

Each apple is individually selected and sorted by locals.

Apples being fed into a stainless-steel crusher at the winery

Crushed and processed

First Crush: Mid-Oct (main harvest)
Second Crush: Mid-Nov
Third Crush: By mid-Dec (if required)

Technicians checking rows of temperature-controlled fermentation tanks

Fermented slowly

In temperature-controlled tanks, time allows the wine to slowly develop its character.

The four Manang Valley wines on a wooden table with snow-capped Himalayan peaks behind

Manang Valley Wine

Crafted exclusively from Himalayan apples and glacial water with no imported fruit concentrates or artificial additives.

The Manang Valley winery team standing among the stainless-steel tanks

Production and Quality Standards

Production follows internationally recognized enological practices, utilizing stainless-steel fermentation tanks, temperature-controlled environments, and small-batch micro-vinification techniques to ensure consistency and clarity.

The entire process, from crushing to bottling is supervised by trained technicians under stringent hygiene and safety procedures. The company adheres to Nepal’s excise and quality control regulations and benchmarks its internal standards against global wineries for cleanliness, fermentation management, and product stability.