It takes a long time to produce sparkling mead (in Slovenian peneča medica). First, we have to produce quality mead. This takes about 2-3 years. First, the classic fermentation process takes place, which takes about 2 months, followed by months of post-fermentation and about 2 years of maturation. And that is the real minimum for quality, exceptionally tasty mead. And no other process can be used for the subsequent production of "champagne". For the production of sparkling mead, about 2 years of additional secondary fermentation in the bottle using special yeasts follow, then the technologically demanding process of removing the lees and finally closing with a typical mushroom-shaped stopper.
 
Slovenia is currently one of the few countries where sparkling mead is produced, and it is still a matter of several local small producers. However, interest in it is rising sharply, because it is truly a premium and quality product, as evidenced by the reviews of sommeliers all over the world.

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