The dry hydromel is made with fine wild honey from Gaspésie in Quebec. Fermentation takes longer than a month at controlled temperatures so that the delicate aromas remain intact. At the end of fermentation, the temperatures are reduced to -4°C so that the bottles can be filled with minimal addition of sulfite. Like white wine, dry hydromel is also ideal with fish, seafood, poultry and Asian dishes.
Awards/Awards:
2017 Double Gold Medal at All Canadian Wine Championship
Gold Medal at Coupe des Nations
Bronze Medal at Finger Laker International Wine and Spirits Competition
