Yves Élie, the producer and apiarist, thinks of himself as a beekeper first and a wine-maker second. His special meads are made in the style typical of the French countryside. Honey is obtained mainly from the local black bee, raised without intervention and harvested only once per year. Tranquility of the bees is essential, according to Yves, for successful natural fermentation.
Honey of the highest quality, from the happiest bees, mixed with high altitude spring water and left to ferment naturally. The result is anything but simple.
The workshop is in Mont Lozere, a small village set amongst the highest peak of the Cévennes mountains in Southern France, about 150km from Montpellier. The bees that Yves oversees come from different elevations, each offering a distinct flavor and terroir to the finished product.
These are the pillars on which they produce mead: every decision made is to promote the health of the bees. Traditional trunk hives allow for the absolute minimum intervention, with maximum tranquility for the bees.
Known as an ancient beverage, mead was traditionally offered to newlyweds – hence the "honeymoon" that follows the wedding. The timeless aroma that results from the fermentation of pure honey in pure water is intoxicating.
L'Arbre aux Abeilles
L'Arbre aux Abeilles
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