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3 products
3 products
Sparkling Mead,
L'Arbre aux Abeilles
L'Arbre aux Abeilles' sparkling dry mead is made with the same honey as the still mead and has the same aromatic characteristics with a festive note: persistence, floral, apple, and citrus notes, enhanced by a subtle acidity. The fine bubbles are obtained using the traditional method of ancient Gaillac wines, with the residual must re-fermented inside the bottle. Open on festive occasions, as an aperitif, or even with a meal.
Mead,
L'Arbre aux Abeilles
L'Arbre aux Abeilles' still dry mead is made from floral, Mediterranean honey from the hills of the Cévennes foothills, where Yves-Élie and Chantal have a few beehives, sedentary like the others. The subtle nose recalls the scent of beehives in summer.
Chestnut Mead,
L'Arbre aux Abeilles' chestnut mead is a unique semi-dry wine. On the palate, it's a dialogue between the sweetness and bitterness characteristic of chestnut honey: woody, forest, and caramelized notes. Serve it as an aperitif or with desserts, game, pâtés, foie gras, and other charcuterie.
Yves-Élie Laurent
For over ten years, Yves-Élie and Chantal have been passionate about the local black bee, the endemic European bee, present for over a million years in northwestern Europe, from the Pyrenees to Scandinavia. In 2006, they settled as beekeepers in Pont-de-Montvert. In 2008, they founded their association, L’Arbre aux abeilles (The Bee Tree), which works to preserve the black bee in the heart of the Cévennes National Park. Many volunteers, both beekeepers and non-beekeepers, help them care for the La Vallée de l’abeille noire conservatory, which now has over 150 colonies.
Each honey from L’Arbre aux abeilles is a range of aromas linked to a location, an altitude, and a terrain. The apiaries are spread out from top to bottom of the Cévennes. They are composed of frame hives, but Chantal and Yves-Élie, for educational purposes, have reserved a few log hives (constructed from hollowed-out tree trunks), covered with slate stones, evidence of a centuries-old practice. They have also led restoration projects on ancient log hives, not only for their historical and cultural value, but also because they wish to rehabilitate them in order to give local bees back an artificial habitat that was theirs for centuries. The experiment is ongoing.
As beekeepers, their principle is to harvest only the surplus honey, which the bees do not need. These honeys, which concentrate the plant diversity of their region, are those "that the bees make for themselves." This harvest is partially transformed into mead, a very ancient beverage made from the fermentation of honey by its natural yeasts. The international success of L’Arbre aux abeilles’s three mead vintages demonstrates, once again, the importance of preserving and reviving age-old food traditions.
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