mead citrus

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citrus honey and mountain spring water from the val nambrone in trentino. the elegance of this honey is evidenced by its pale color, its mediterranean, ionian aromas. it is silent, timid, reminiscent of orange blossoms, honeysuckle and lily of the valley. about one third honey to two thirds water, the proportion that awakens the yeasts previously overwhelmed by the density of sugars, so that they begin to ferement the simple sugars in the honey. in a few short days all the carbohydrates are transformed into alcohol. 13.5 degrees, with residual sugars of 1.1g/l, total acidity of 6.15 g/l, sulfur content of 0 mg/l, below measurable thresholds. the freshness comes from a note of volatile acidity, almost a gram per liter, acidity achieved by leaving the third generation barrels partly fully for a full three years. - View our blog as well

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Product out
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citrus mead




idromiele sintesi


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* Luoghi di raccolta indicativi


honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56


about mielicromia

Colours are shimmering in the shades of honey, rich in nuances and reflection, hence difficult to define and codify into a scale. Mielicromia is an excuse to tell curiosities, organoleptics notes, ideas and uses in the kitchen, concomitant pollens, places of origin botanical information about flowers to which honeys are children. For each one, one identity card, an essential tool to re-learn, re-use and re-dignify the honeys, declined only in plural.


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