• no added sugar
• no heat treatment is used in the production
• does not contain any preservatives, dyes or flavors
Original production process
We started making 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 already very successful and tasted good. During the first years of production, we read many books, consulted with the winemaker, but above all, constantly improved, took care of good storage conditions, checked the production temperature and the temperature at maturation and tasted 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 simply cannot be replaced by a lower quality or completely different raw material. Preservatives, dyes, acidification and sweetening are strictly prohibited in the production of our mead. 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 the fermentation takes place. Fermentation at a lower temperature of around 9 degrees is one 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, so their aroma is very pronounced and pleasant.
Sometimes customers ask whether the sediment in the mead somehow determines its age, quality or has something to do with the honey from which it is made. However, none of the alleged answers are correct. Sediment is a natural property of honey wine. It is present in some batches, you will not find it in others.
water, linden honey