Fermented drink based on ivy and lavender honey, coming from 2 different honey extractions based on the seasonality of the blooms. Honey is initially diluted with water to 75%, to make it more fluid and less concentrated, so the yeasts can start the fermentation that takes place in third passage French oak tonneaux, reaching an alcohol content of 11.5%. After a careful filtration, the mixture is further sweetened by adding fresh honey before the final bottling.
