Mead from acacia honey 12% 500ml PLEVA

The most popular single-variety honey wine

We prepare acacia honey wine by fermenting acacia honey using special yeast without adding sugar. We have been making honey wines for over fifteen years. And since we had no recipe passed down from generation to generation, we created our own original recipe. We were inspired by books, consulted the production process with the winemaker, fermented and tasted. The recipe we use today is refined and thought out down to the smallest detail.

We ferment meads at a temperature of 22 to 25 degrees, or some at a lower temperature of around 9 degrees. Fermentation at a lower temperature takes about a month longer, but the mead retains a lot of aromatic substances and the aroma and taste of the drink are much richer. The fermentation process at a lower temperature is more demanding, so not every batch goes through it, we focus on it especially for acacia and linden mead. Of course, the fermented honey wine does not yet have a perfect taste, so it must be left to mature for at least a year and a half.

Purely natural composition

We pay attention to the purely natural composition of all our meads. They do not contain any preservatives, dyes or flavors. They are not acidified or sweetened, and it goes without saying that they also contain no sugar. And because we want to preserve the important substances contained in honey, our meads are made using a cold fermentation process - this means that the honey is not boiled before adding yeast.

Each fermentation has an original taste that exactly matches the taste of the honey from which the drink is made. Each batch is therefore unique in its taste, aroma and color.

Alcohol content min. 12%