Why it matters
The producer
Pompette is a Stockholm wine importer with an unusual sideline: three own-label fortified drinks made from Italian base wines and shaped into formats for Nordic seasonal drinking. Robert Fredh, Tom Telégin, and Fredrik Iveskär founded the company in 2015 after spending their working lives on restaurant floors in Sweden as trained sommeliers. They identified estates they admired that had no Swedish importer and built a portfolio around them. Pompette now represents more than 100 European winegrowers from its office on Åsögatan in Stockholm.
The own-label range sits apart from the importing business. Each drink begins with an Italian grape sourced from a specific region, moves through fortification and sweetening, and arrives at a botanical character built from spices associated with winter drinking across both Italian and Scandinavian traditions. The products are not wine in the table-wine sense, and Pompette does not present them as such. They occupy a specific register: botanically complex, fortified, sweetened, and suited to the cold-weather table.
Place and vineyards
Where the wines begin
Pompette's own-label range draws from three Italian addresses. Moscato d'Asti, the appellation in Piemonte known for its low-alcohol, aromatic, lightly sparkling sweet wines made from the Muscat Blanc à Petits Grains grape, provides the base for Aperò Bianco. Barbera from Monferrato goes into Glögg di Rosso. Trebbiano from Marche, the central-Italian coastal region where Trebbiano functions as a light, high-acid white grape, forms the base of Glögg di Arancio.
The geographic spread is purposeful. Each grape was chosen for a specific flavor character before fortification: Moscato's floral sweetness, Barbera's red-fruit density and perceived affinity with mulled formats, Trebbiano's neutral-to-amber skin-contact character. The places on the label are grape origins, not estate addresses. Pompette has no documented vineyard presence in any of these regions.
In the cellar
Vineyards and cellar
Pompette does not hold or manage vineyards. The grapes in its own-label range are sourced from Italian producers whose identities have not been made public. What is documented is the method applied to each base wine after sourcing.
For Glögg di Arancio, the Trebbiano from Marche undergoes skin maceration before fortification. Skin contact on a normally thin-skinned white grape like Trebbiano extracts phenolic compounds and deepens the color to amber or orange, adding texture and bitterness that persist through the sweetening and spice addition. The finished drink carries a weight that a clear Trebbiano would not.
Wines to know
The range in view
Pompette produces three drinks under its own label.
Aperò Bianco is a botanical aperitivo made from 100% Moscato d'Asti. The Moscato grape brings high natural sugar, pronounced peach and apricot aromas, and floral lift before any additions. Fortification raises the alcohol and stabilizes the sweetness. The botanical blend, which includes bitter agents from cinchona bark and gentian alongside aromatic herbs and spices, pulls the drink away from pure sweetness toward a bitter-edged aperitivo character. Pompette recommends serving it over ice, neat or extended with soda or tonic water.
A useful way in
A bottle to begin with
Glögg di Rosso is the clearest starting point. Barbera from Monferrato, fortified and sweetened to port weight, then spiced with cinnamon, cloves, ginger, cardamom, and bitter orange: it is the drink that most directly shows what Pompette is doing with Italian wine traditions and Nordic festive formats. The Barbera base means the drink carries genuine red-fruit density and natural acidity under the spice, rather than a generic sweet wine character. At 14.5% and port-level sugar, it is built for small glasses, served warm, as you would Vin Brulé at an Italian Christmas market or glögg at a Swedish one.