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This mead was made with a spring honey harvested in Normandy, France. The floral sources come from orchards, leaving expressions of apple and cherry in the cuvée, supported by a pleasant acidity from the fermentation.
This cuvée underwent several fermentations, producing alcohol, acid, and carbonation. As most early-season flowers are white, the honey is also very light in color. After fermentation, it yields a mead with a pale straw hue.
N° Lot 067-24 : 12% alc. - residual sugar at bottling : about 20g/LN° Lot 210-25 : 12% alc. - residual sugar at bottling : about 8g/L
Mead categories differ from those of wine, usually containing slightly more sugar. At 25g/L and under, a mead is considered dry. The style allows for a better expression of the notes within a honey, showing off botanical notes of its surrounding flora, while retaining characteristics of the honey itself. Our dry meads are balanced with a natural acidity provided by bacteria indigenous to the beehive.
Perfect for pairing with bright, vibrant, or rich dishes: oysters with mignonette, veal escalope, trout with butter and lemon juice... Superb with creamy Norman cheeses such as Neufchâtel or Cœur de Bray. Also delightful with a pear–vanilla sorbet or delicate financiers.Serve cold like white wine.
More about our artisanal mead
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