Včelovina is a tribute to bees
While we worked our way to the final recipe of Včelovina mead, we tried dozens of experiments. In the end, we created a beverage that ranks among the best meads in the world. Why does everyone love it?
The good things are worth waiting for
Unlike most meads, Včelovina ferments at low temperatures, around 17°C. This method of production is more demanding, but the reward for patience is that the flavor nuances of honey are better preserved in the beverage.
Three types of honey
Včelovina mead is the result of extensive experimentation with honey. We achieved a unique flavor that you won’t find anywhere else by using three different types of honey. The balanced blend of these honey forms the Včelovina’s future taste and aroma.
Mountain water
We use water from foothill of the Little Carpathians mountain range with a very suitable mineral ratio for mead making
Pure nature
In the production of Včelovina, we do not use chemical preservatives, artificial flavors, or stabilizers. The foundation is honey, water, and the craftsmanship of beekeepers.
What is the most important part? Noble yeasts, of course
It wasn’t easy. Until we found suitable yeast, we tried up to 34 different strains. In the end, the thirty-fifth strain proved successful. You may not remember its Latin name – Saccharomyces cerevisiae, but you will long remember the flavor that our mead has thanks to it.
The production process
The production process of our mead consists of honey and water. That’s how simple it is. But everything around it is complex and requires quite a mastery.
Mead making starts on a blooming meadow
Honey is essentially collected nectar, which bees fan with their wings until the water evaporates. To produce honey for one bottle of Včelovina mead, bees fly up to 70 000 kilometers and visit more than a million flowers.
Then the meadery work continues
Honey is gradually dissolved in water, creating a honey solution. Subsequently, special mead yeasts are added and fermentation starts. The fermentation lasts for days and weeks, and during this time every meadmaker is on pins and needles because his mead is coming to life.
Noble yeasts create young mead
Freshly fermented mead is then transferred into oak barrels or stainless steel vats, where it gets the time to fully mature.
Masterpiece
Over time, the mead clarifies, delicious flavors develops, finesse and bouquet are formed. We have calculated that by the time we fill the mead into bottles, we taste it more than 30 times during production and aging to ensure it tastes just right
