It is a honey extract. A uniquely exceptional product produced by Arnea’s apiarists and recently, mountovina was recognized as a local product of protected designation of origin of mountainous Halkidiki.
HISTORY: The name mountovina is of Greco-Roman origin and it means dark wine that comes from the intermediate stage of production. In the area of Arnea Halkidiki, local beekeepers take advantage of the harvested honeycombs and honey residue, to produce mountovina. The recipe of preparation, fermentation as well as distillation and production goes from generation to generation.
PRODUCTION: The main raw materials are honey and beeswax. The honey that is trapped inside the wax after harvesting, along with honeycomb peelings is gathered, so production can start. A mixture of honey-wax-water is boiled in order of the wax to melt and the porridge to be formed. That warm porridge, is being filtered while being pressed. The porridge then flows to a tank where two wet layers are formed. The upper layer (that was not contained by the filter) is removed. The bottom layer consists of sweet honey with all the sugars from honey and the beeswax. Then, that mixture is stored in barrels to ferment. The quantity of fermented sweet product is ready to be distilled seven months later, following double distillation. The second distillation is then optionally flavored with the addition of favors such as anise or mastic. The pure extract is called MOUNTOVINA.
In 2012, Mountovina was recognized as a local product of protected designation of origin of mountainous Halkidiki. The recipe, fermentation and distillation of this product, is handed over from generation to generation up until this day.