Even worse is the spread over time - no problem if one just eate the torte quickly with the wine, but instead of enjoying them little by little over 5 hours, one keeps the level of blood sugar at such a high level that one starts to feel unwell at some point. Or at least that would make most sense. We had exactly the same kind of thing with our 2010 Mosel Riesling tasting.
That Ainoa Winery is by far the best “winery” in Finland! Coincidentally, it is also not run by Finns, but by an American-Ecuadorian couple. I’m not a fan of fruit wines, but the people at Ainoa manage to make wonderfully serious and characterful fruit wines.
Normally I think that sweeter fruit wines are more successful than dry ones, but often these sweeter Ainoa wines can be a bit too sweet and one-dimensional, whereas they make quite impressive dry and off-dry fruit wines. Definitely worth checking out if one is interested in fruit wines - they might not offer any real challenge against actual serious wines, but among fruit wines they are easily some of the best I’ve tasted.
I think it was customary to make them yourself in the past - I remember my mum making them a few times when I was a kid. However, if you make them only once a year at most and need a special baking tray with these deep cylindrical holes, it makes it easier to just buy one or two from a bakery or a grocery store when the season is on (although you can also bake them in oven-safe coffee cups, but it might be hard to find one with a correct shape). To me, usually just one torttu a year is more than enough. I’m not even a big fan of them - they are pretty sweet!
If you want to try making them yourself, this seems to be a solid recipe: Traditional Runeberg's Torte | Recipe
(Although I’d skip the crushed almonds and use 1:1 ratio with water and spirit!)
And here we have a textbook example of how Finnish people approach to differences in Runebergintorttu preferences.