Goldenke 11 sparkling honey wine is crafted using the traditional champagne method — but instead of grapes, the heart of our recipe is honey.
We source the finest honey from local beekeepers and trusted suppliers around the world. To this, we add pure spring water from the Goldenke River. The mixture is then blended with a brew infused with specially selected yeast — chosen to enhance the specific characteristics and nuances of the honey used in each batch. Based on the honey variety, we also determine the ideal sweetness level. The resulting must is then left to rest for at least three months.
During this time, primary fermentation takes place. After the first fermentation, we have a traditional mead. For selected batches, we transfer the mead into wooden barrels for additional aging, adding complexity and depth. Then, we introduce fresh honey and a special champagne yeast before bottling the mead in sparkling wine bottles.
The second fermentation occurs inside the glass bottles, lasting anywhere from seven months to several years. Throughout this stage, the bottles rest in a dark, cool underground cellar. From time to time, we open a bottle from the batch to monitor its flavor and quality. This in-bottle fermentation is a hallmark of high-end sparkling wines — a slow, meticulous process reserved for only the finest creations.
In the final month, bottles are stored upside down so the yeast sediment collects near the neck. This is later removed through the classic disgorging process. The bottle is then sealed with a sparkling wine cork and secured with a wire cage (agraffe).
At this point, Goldenke 11 is ready to be enjoyed. Encased in an elegant glass bottle with a carefully designed label, the wine carries not only flavor — but a sense of weight, character, and a touch of magic you’ll feel the moment it’s uncorked.
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