The winter harvest is a large-scale and sometimes a rather strenuous project carried out outside ICEHOTEL each year from mid-March till the end of Easter. When the ice has grown to about 100 centimeters thick, it is ideal for storage and handling. There are four harvest areas that are maintained during the winter, with restricted access for dog sled teams, snowmobiles and skiers.
The river flows rapidly beneath the ice so the tractors can not be to heavy and the work team must know exactly what they are doing, so that no one falls into the cold water. The optimal weather conditions for the harvest, are between zero and 10 minus degrees Celsius and preferably cloudy.
- If the weather gets warmer, the ice melts and if it is more than 20 minus degrees, the ice might crack. Cloudy skies are preferred since the sun can be quite merciless towards the ice, a material that never should be in direct sunlight. That is why we store it as soon as we can. Each year we learn something new and refine our technique. This winter we have built sheltering snow walls for protection against the sun and wind, says Alf Kero, Production Manager.
The slow and unaffected freezing process is what gives the ice in Torne River its unique qualities, crystal clear and free from bubbles and cracks. Thanks to its pristine source, 200 north of the Arctic Circle it is also free from pollution, suitable for drinking water.
For more information, please contact:
Alf Kero
Production Manager
alf@icehotel.com
+46 70-669 96 41
Victoria Skeidsvoll
Press Officer
victoria@icehotel.com
+46 980-668 40