Mosso Mead

The “honey wine” refermented in the bottle: dry, slightly effervescent and citric — 11,2% vol

The drink of the gods, the world's oldest fermented product: 2022 wildflower honey, fermented and bottled in 2023.

Bucolica's Mosso Mead

The Mosso Mead of Bucolica is one of the most precious and elegant of company production: an authentic honey wine obtained from the fermentation of wildflower honey from our own bees collected in thevintage 2022, fermented and bottled in 2023 in the Tuscan reality of Drakon Mead in Lamporecchio (Pistoia), among the few professional artisanal mead makers in Italy. The recipe is radically simple: millefiori honey, water e yeast — nothing else. The refermentation in the bottle (method reminiscent of Champagne) develops a delicate natural effervescence and a pleasant dryness. The result is a mead dry, slightly sparkling, with a citrusy flavour profile, with the aromatic complexity of wildflowers and the characteristic freshness of honey wines fermented with modern techniques. 11,2% vol — alcohol content similar to a light white wine.

The roots of mead lie deep in the prehistory of humanity

The mead It is universally recognized as the oldest fermented drink in human history: it precedes beer by thousands of years because, unlike beer, it did not require any cereal cultivation: wild honey collected from natural honeycombs was sufficient. The oldest archaeological evidence dates back to over 9.000 years ago in China, where mead residues have been identified in pottery from the Neolithic village of Jiahu. In ancient cultures, mead was considered the “drink of the gods”I Greek they identified it with the ambrosia of Olympus, the Norsemen they told its mythical origin in the saga of the “Mead of Poetry” of Odin (Skáldskaparmál), i Celts they consumed it in the Druidic rites, the Vikings They drank it at great ritual feasts. The etymology itself reveals its origin: from the Greek hydromel (water + honey). Even the modern expression "honeymoon" (In English honeymoon) comes from the ancient tradition of consuming mead for the first month (moon) after the wedding, considered a fertility booster. In the last twenty years, mead has experienced a artisanal rebirth in Europe and North America, with top-level mead makers who have revived a thousand-year-old tradition. Bucolica is part of this Italian renaissance with a wholesome, short-chain product: honey from its own bees, fermented by the mastery of a specialized Tuscan laboratory.

Choosing Mead means choosing authenticity and culture

Bucolica Mosso Mead is a product artisanal and culturally denseIts origin is the multi-flower honey from company bees: the aromatic complexity of the wildflower - the fruit of harvesting the most diverse flowers in the natural environment - is transformed into a rich and dynamic fermentative bouquet, completely different from that of grape wines. total fermentation of sugars honey produces a mead dry (unlike sweet or medium-sweet meads): the natural sweetness of the honey is almost entirely transformed into alcohol and aromatic compounds, with a pleasant dryness that makes it versatile on the table. The product retains traces of aromatic compounds and polyphenols of the original honey, in addition to the dead yeasts from the refermentation naturally present in the sediment. Not vegan due to the presence of honey. Contains alcohol (11,2% vol): to be consumed responsibly, prohibited for minors under 18 years of age.

How to Best Use: Smooth Mead

• Signature Aperitif and Pairing with Cured Meats from Tuscia
  The most used refined of the Mosso Mead is like signature gastronomic aperitifServe it very chilled (8-10°C) in a glass, alone or accompanied by a platter of excellent Italian cured meats. Its citrus notes and light effervescence make it perfect with great cured meats from Lazio and Umbria: try it with Capocollo from Viterbo, with the Organic Raw Mountain Ham from Tuscia, with the Corallina Salami from Tuscia or with the Donkey salami. Also beautiful with smoked salmon canapés, gourmet bruschetta, fresh oysters e high-level aperitifsIt's a cultured and surprising alternative to classic sparkling wine for craft beverage enthusiasts who prefer something off the beaten path.
• PAIRING WITH WHITE MEATS, GAME AND CELEBRATION ROASTS
  The Mosso Mead has a gastronomic vocation special for the kitchen of white meat and game: its dryness, effervescence and citrus notes dialogue magnificently with the Guinea fowl from the Farm roasted in the oven with aromatic herbs, with the Fresh Rabbit in a cacciatora casserole, or with a stuffed turkey of the Christmas tradition. Also excellent with the small game (pheasant, quail, partridge), with roast suckling pig, with Baked kid, and with the traditional honey and lemon chicken: the coherence of the honey-citrus aromas creates a natural harmony. Also splendid with Whole Free Range Chicken Oven-roasted with rosemary and potatoes — a Sunday classic that goes surprisingly well with mead.
• BLUE CHEESES, AGED CHEESES AND SIGNATURE DESSERTS
  Mead is historically one of the best companions of the aged and blue cheesesThe honey-cheese combination is one of the classics of great international cuisine, and here it is found in liquid and fermented versions. Try it with Falisco Aged Pecorinoa blue veined intense (spicy Gorgonzola, Roquefort, Stilton), with Brie "Fiocco della Tuscia", or with Pecorino Aged in Red Wine. Also beautiful as aperitif or digestive after dessert of dry pastries (cantucci, almond biscuits) and desserts made with dried fruit and honey.

The Producer: Bucolica

Bucolica it is the artisan reality that has made the spontaneous fermentation and complete self-production its own identity signature. Vegetables, fruit, aromatic herbs, cereals and honey from your own bees They are produced directly on the farm using organic methods. For the mead, Bucolica collaborates with the laboratory Drakon Mead in Lamporecchio (Pistoia, Tuscany), one of the most important artisanal mead-making companies in the Italian panorama, where the company's honey is transformed into honey wine according to the best winemaking practices and modern mead-making protocols.

Technical Characteristics

• Type: sparkling mead (honey wine refermented in the bottle)
• Style: dry, slightly effervescent, citrusy
• Alcohol content: 11,2% vol
• Honey vintage: 2022 (company-produced wildflower honey)
• Year of fermentation and bottling: 2023
• Method: fermentation in the cellar, refermentation in the bottle
• Mead-maker: Drakon Idromele in Lamporecchio (Pistoia)
• Serving temperature: 8-10°C

Ingredients

Company-produced wildflower honey, water, and winemaking yeasts.

Naturally gluten-free. No added preservatives. No colorings. Not vegan due to the presence of honey. Contains alcohol (11,2% vol).

Storage and Consumption Warnings

Store horizontally or vertically in a cool, dry place, away from heat and direct light. Serve immediately. very cool at 8-10°C: refrigerate at least 2 hours before serving. Open. cautiously due to the natural effervescence of refermentation in the bottle (opening may produce a small amount of foam). Once opened, the bottle retains its quality for 2-3 days in the refrigerator, tightly closed. The presence of a light faeces at the bottom it is normal and an indication of natural refermentation in the bottle — it is recommended to pour delicately without shaking. WARNING: Alcoholic product, prohibited for use by minors under 18. Alcohol abuse is harmful to your health. Avoid during pregnancy, breastfeeding, and for those taking medications incompatible with alcohol. Do not drive after consumption.

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