Ivy honey has an extremely high glucose concentration, which causes its lightning-fast crystallization while still in the comb. Ivy honey production therefore requires perfect timing in harvesting the supers to successfully extract the honey from the cells.
Gray in color with green iridescence, on the nose it is characterized by vegetal fragrances with a pungent note of cinnamon. On the palate it is sweet with a toasted and herbaceous aftertaste, with a peppery finish. Its fine crystallization is astonishing for its persuasive and plastic creaminess.
