"Semi-carbonic macerated cherry mead with wildflower honey. Whole cherries were put in a fermenter and closed off without any yeast added. The weight of all the berries crushes the cherries at the bottom of the tank, while the ones higher up remains whole. The crushed cherries starts spontaneously fermenting and releasing CO2, giving anaerobic conditions inside the tank, which in turn causes the whole, intact cherries to start an intracellular, enzymatic fermentation of the juice inside each single berry. This gives a cherry mead with less tannins and a very fruity, bright and perfumy cherry flavor and aroma. Vibrant and easy-drinking, yet complex."