Remembered in mythology as the drink of the gods, it is obtained from the fermentation of selected honeys in water, then stored in oak barrels (barriques) and bottled. Dessert drink, its aroma is raisin. There are four production phases and more precisely: – mixing various qualities of honey in water (honeys are selected based on their flavour) – guided fermentation, carried out using selected yeasts. It takes place in stainless steel containers and lasts about 2 months (slow fermentation) – resting in oak barrels for about a year both for refinement – i.e. the development of secondary aromas due to contact with the wood – and for stabilization of the organoleptic characteristics – bottling Mead is indicated as a dessert drink and the optimal temperature for its tasting varies from 15 to 18 degrees, but drunk chilled at around 7/10 degrees. It is also an excellent aperitif. Mead has been presented several times during tastings and taste workshops both with honey and combined with other quality products such as artisanal chocolate. In these locations it has received considerable praise several times from expert sommeliers, who have defined it as the perfect complement to chocolate, both dark and milk, and all chocolate-based preparations (notoriously difficult to combine with a drink). ingredients: Honey, Water.

ABV 14.5%