Semi-sweet slovenian sparkling mead made by secondary fermentation in a bottle from long-aged mead, fermented from flower honey.
Sparkling mead is produced from mead by secondary fermentation in a bottle. Total production time is about 5 years.
Sparkling mead is served chilled to 6-8 ° C.
sparkling mead
Sparkling mead is a premium alcoholic beverage produced by secondary fermentation in a bottle based on premium mead
sparkling mead
Sparkling Champagne style mead
Type of honey
Blossom honey or nectar comes from the nectar of various flowers.
Production process
This mead was made cold. This means that during its production, the honey was not heated above 40-45 °C, which is the normal temperature in nature to which honey is resistant. At higher temperatures, some precious components of honey can be damaged and degraded. Cold-made mead is the best choice.
- Archive Sparkling mead Nektar - semi-sweet Semi-sweet slovenian sparkling mead made by secondary fermentation in a bottle from long-aged mead, fermented from flower honey. (48 EUR)
Producer Čebelarstvo Oder
Family beekeeping located near Maribor with a tradition of 3 generations. Wide production of mead and sparkling mead long-time aged.
Semi-sweet sparkling mead from Slovenia produced by secondary fermentation in a bottled made from honeydew honey mead.
Slovenian dry sparkling mead produced by secondary fermentation in a bottle of long-aged mead from flower honey
Semi-sweet slovenian sparkling mead made by secondary fermentation in a bottle from long-aged mead, fermented from flower honey.
Semi-sweet sparkling mead from Slovenia produced by secondary fermentation in a bottled made from honeydew honey mead.
Slovenian dry sparkling mead produced by secondary fermentation in a bottle of long-aged mead from flower honey
Family beekeeping located near Maribor with a tradition of 3 generations. Production of mead and sparkling mead.
In recent years, Oder beekeeping has focused exclusively on the production of classic and sparkling meads.
They started producing mead in the 1990s, but only commercially after 2000. In 2005, they started experimenting (literally) with the production of sparkling mead using the classic method of secondary fermentation in the bottle.
The production of sparkling mead is a demanding process that requires 5-10 years.
Franc Oder has the widest selection of "mead champagne" in Slovenia and you can choose from 4 types:
Carnica - dry from flower honey
Nectar - semi-sweet from flower honey
Mana - semi-sweet from forest honey
Anna - the sweetest of mixed honeys