Mead from linden honey 12% 200ml PLEVA

Original production process

We started producing honey wine fifteen years ago. The first fermentation took place in a small volume of 10 liters and it can be said that it was very successful and tasted good. During the first years of production, we read many books, consulted the winemaker about the process, but above all, we constantly improved it, ensured good storage conditions, checked the production temperature and the temperature during maturation, and tasted it regularly.

We make sure that our linden honey wine does not contain any added sugar. The taste of mead fully reflects the quality of the honey from which it is made; in honest production, honey cannot be replaced with a lower quality or completely different raw material. In the production of our meads, preservatives, dyes, acidification, and sweetening are strictly prohibited. We preserve the natural taste of honey, which is an essential component of the drink.

Each batch is original

Although we follow our traditional production methods, the taste of individual batches often varies. The taste differences are influenced by the honey from which the mead is made, but also by the temperatures at which fermentation takes place. Fermentation at a lower temperature of around 9 degrees is a month longer than fermentation at a normal temperature of 22 - 25 degrees, and the drink retains more aromatic substances and a fuller taste.

Fermentation at a lower temperature is most often used in the production of linden and acacia honey wine, which is why their aroma is very pronounced and pleasant.

Sometimes customers ask whether the sediment in mead somehow determines its age, quality, or has anything to do with the honey from which it is made. However, none of the supposed answers are correct. Sediment is a natural property of honey wine. It is present in some batches, but not in others.

Alcohol content min. 12%