The quest for purity, reflection of our terroir, pushes us to develop techniques, traditional but steeped in the latest scientific references, that will allow us to release all the taste potential of our honey wines with the utmost respect given to the titanic work done by the bees. The Ecocert organic certification is an official recognition of our traditional way of blending at Ferme Apicole Desrochers and a guarantee of protection for the health of our customers.
The system of multiculture/breeding based on the natural habitat that are the prairies and forests of the Upper Laurentians represents an ideal playground for our bees. So, while preparing our honey wines, choosing to limit additives and sulfites came naturally, the health of our customers linked to our motivation of respecting the environment. Contrary to other sweet wines often fortified with sulfites, Claude and Marie-Claude developed the know-how to by-pass the problem of preservation of these types of wines, naturally rich in residual sugars:
- cooled in an unheated room following the fermentation process, the cold temperature deposits the surviving yeasts at the bottom of the vat. They are then removed;
- by maintaining the vat at a 15% alcohol level allows the preservation process to remain natural and at this alcoholic level not many yeasts can reactivate despite the presence of residual sugars;
- clarification and filtration are then applied to make sure re-fermentation does not occur;
- finally, we must note that honey, and thus mead, possesses natural antioxidant properties that allow a better preservation of aromas throughout the years.
Naline and Géraud carry on this legacy one step further: research is being done to elaborate a honey wine made up exclusively from products derived from the beehive. The diversity of properties brought by these products should allow this research to reach its goal:
- honey as the sugar that will transform itself into alcohol during fermentation;
- pollen containing the yeasts responsible for the fermentation process;
- pollen is also the beehive’s source of protein and it will serve as nutrient;
- honey also contains enzymes that will contribute to aromatic finesse and product preservation;
- propolis is the natural antibiotic made by the bees and it will also contribute to product preservation.