Alexandre Sintes, beekeeper-harvester, creates his meads like a winemaker blends his wines.

Wine is made from fermenting grapes, mead from fermenting honey.

Alexandre's different vision of mead production led him to create his latest baby: a sparkling mead.

Where others simply add gas to a flat mead, here the gas is added in the bottle.

In a subtle dosage of the yeasts that give birth to the mead, a second fermentation takes place in the bottle, giving birth to delicate, persistent bubbles.

Impertinent will evolve in this way: the longer you keep it in the bottle, the more residual sugar will be consumed, giving rise to multiple bubbles and making the mead drier.

Impertinent will continue to evolve, revealing new flavors and a different sparkle.

Deposits at the bottom of the bottle, or cloudiness if the bottle has been stirred, are normal and reflect the mead's natural evolution.