REFINING A TIMELESS BEVERAGE
More honey wine has been drank than grape wine, so it has a long history of production, but there were none that I knew of that had broad appeal to premium wine and beer enthusiasts. So my goal was to reintroduce mead as smooth honey wine that would not only appeal to people who already enjoy t'ej, the traditional Ethiopian honey wine, or regular mead, but also to people who appreciate beer and grape wine.
So with the help of biochemists, chemists, and winemakers, I set out in early 2009 to make a natural wine with the floral and fragrant qualities of honey while also possessing the balance and complexity of grape wine. Bee d'Vine is the result of years of fermentation and aging trials - 213 gallons, or 1,074 bottles, of trial batches - employing the latest fermentation science and using fresh, raw, local honey and pure spring water. My traditional wine making experience from managing a family backyard vineyard of 105 vines in California's Livermore Valley is expressed in Bee d'Vine's simplicity of ingredients and complexity of flavors.
It comes in the crisp "Brut" for those who fancy drier wines, and the delicious "Demi Sec," a semi-sweet wine for those preferring slightly fruit-forward wines. Unlike grape wine, it has no tannins, so you won't experience the typical grape wine aftertaste that some drinkers perceive as harsh or bitter.
I invite you to celebrate life with a wine glass or berellé of chilled Bee d'Vine.
- Ayele Solomon, Winemaker
HONEY SPRING WATER TIME
Bee d'Vine is crafted close to nature - in Sonoma County near the source of our honey and spring water in Northern California wine country.
We craft every bottle from scratch using just two natural ingredients:
- Fresh raw California honey from hives placed in organic farms by small family-owned apiaries
- Pure spring water
Then, using our proprietary process, we give the yeast time as they miraculously transform the honey and spring water into our near holy libation. After fermentation, the wine is racked and aged for at least ten months in the barrel and in the bottle.