mead l'esuberante


l'esuberante is the name given to it by those who know it best.  lively, bubbly and foamy are its keywords. this mead is re-fermented in the bottle, spending 14 happy months sharing a bottle with yeasts of first and second process. fermentations generated by a solution of delicate mountain wildflower honey and spring water, with the yeast action initiated by a grape must starter. a week of tumult and three to decant a thought.  the second fermentation occurs in the bottle, by generous concession of tree heath honey, one of the spiciest and most complex of italian honeys. disgorged on 9 november and topped up with itself. it’s all easy as pie as long as your luck holds for 15 straight months. drink up without preconceptions, make friends, it’s authoritative,but not at all exclusive, makes light of itself, as should you. you have a leg up, l'esuberante adores inquisitive souls. id card: 12.5 alcohol – 0.9g/l residual sugar - ph 3.40 pressure 7 bar - sulfites 3mg/l

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fir mead


citrus mead




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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


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