Spontanjäst och terroirdrivet körsbärsmjöd gjort på Stevnskörsbär. Inget vatten eller jäst är tillsatt. Fermenteringen sker helt med jäst och bakterier som naturligt finns på körsbären.
Mjöden kommer skilja sig genom årgångarna på grund av den naturliga jäsningen, den mjöd som går bra att lagra och drickas som vertikaler.
2020 års;
“Local cherries with 21 days of skin contact in the must together with local wildflower honey as the only ingredients. The product was made in many small batches, produced with different techniques, and later blended together:
For this vintage, one thread was carbonic macerated, one was intentionally microoxidized, while the rest went through a normal spontaneous maceration and conditioning phase. We also let parts of it go through a spontaneous malolactic fermentation, making the mouthfeel more full and rounded, while at the same time adding vanilla characteristics to the final blend. They were all blended together in well-thought-out ratios based on taste, getting the best out of all the “band players”.”
