The name "Tekovská medovina" originates from the history of the village of Topoľčianky, which in 1561 became the seat of the Tekovská county and remained so until 1723, i.e. 162 years. Mead, as an ancient drink, was served solemnly and with respect, that's why even the Belics approach the production of this mead wine with honest work.
It is the hobby of beekeeping and mead production that has kept the family tradition alive and developing for years. Mead was produced within the family as early as the 1980s and could not be missing as a toast at celebrations or as a gift to loved ones. She became very popular among us. The fateful union of two old beekeeping families began the tradition of producing Tekovska mead. We decided to make it a slightly sweeter mead than the family custom, and I also experimented for a long time with types of honey, yeast and spices. Old traditional procedures are improved with a new recipe and the use of modern technologies. The first Tekovská mead was officially produced in 2006.
Tekovská mead is made from acacia and flower honey, which comes from the production of our own bee colonies and from long-term proven beekeepers from the border of Pohronské Inovce and Tribečské hoří. This rare, health-promoting natural product leaves an unmistakable taste and aroma in the mead, which transports you to your native meadows, forests, to the lap of nature, where it is born.
An equally important component found in mead is water. This is provided by an underground natural spring, which is located close to traffic, in the forest at the foot of the Tribeč Mountains.
In addition to high-quality honey and water, we also owe a great contribution to the harmony of mead to yeast. The basis of the complex process of mead production is the fermentation of bee honey and water in the presence of noble yeast of the strain Saccharomyces cerevisiae, which have been selected from around twenty species. The exceptionality of the fermentation lies in the low temperature of around 12°C, at which the taste and aroma properties are better preserved. Smooth tones of honey in mead are achieved by long-term aging for at least one year.
