Heather honey appears dark amber in color, with red or orange hues of varying intensity, and is rich in insoluble substances that make it cloudy even when freshly extracted from the combs.

On the nose, it releases notes of baked and caramel, coffee powder, chamomile, turmeric, saffron, and apricot jam; on the palate, it fascinates with its originality: generous and complex, it is a moderately sweet and very persistent honey, perfectly balanced between aromas of toffee, tamarind, and a finish where bitter notes prevail.

The result is a honey that reveals its complex personality only to those who can grasp all its fascinating nuances.

The rhododendron honey is a fine alpine honey with distinct organoleptic qualities, very difficult to produce due to the changing weather conditions at high altitudes. Known since ancient times as the “madness honey,” it appears pale straw yellow, becoming even lighter when it crystallizes.
Ethereal on the nose with hints of white flowers and snow, it sometimes reveals the presence of wild thyme, pungent and sulfurous, while the aroma, delicate and fresh, recalls watermelon and wet moss; on the palate, it is moderately sweet and not very persistent, with vegetal notes and berry jam, finishing with a hint of virgin wax.

The result is a honey that encapsulates the essence of the Alps and the beauty of an unspoiled environment.

Asphodel honey is distinguished by its light, almost transparent color, which turns white with pearly reflections when it crystallizes.
On the nose, it releases a delicate scent of almond and citrus flowers, with a slight hint of lychee; on the palate, it is extremely sweet, soft, and refreshing, with notes of cotton candy and vanilla. The finish, sweet yet slightly tart and persistent, recalls almond milk, candied quince, and ripe pear.

The result is a rare and precious honey, enchanting for the delicacy of its aromas.

Sunflower honey is a honey with great and often misunderstood qualities. Rich in glucose, it is distinguished by its unmistakable intense and warm yellow color, due to the pollen covered with tiny drops of yellow oil that give this honey its unique brilliance. On the nose, it releases delicate scents of pollen, freshly cut hay, pineapple, and passion fruit; on the palate, it is fruity and intense, with fresh acidic notes reminiscent of green tomato jam and ripe apricot, closing with an elegant aftertaste of star anise. The result is a honey capable of evoking fresh and tropical aromas in an original balance.

Coriander honey is a monofloral honey derived from the cultivation of the plant for seed production, which is primarily used as a spice.
It releases an intense and strong personality aroma reminiscent of pain d’épices and gomasio, with a slight smoky note that in the finish is enriched by a fresh hint of citron peel and coconut milk; on the palate, it is fruity and well-balanced between sweet and salty, with a citrusy, refreshing, and persistent finish.

The result is an original and very aromatic honey with surprising versatility.

The acacia honey is by far the richest in fructose, the sweetest and most hygroscopic among honeys. It appears as a light straw-yellow liquid, almost crystalline when pure, and rarely crystallizes, especially in the presence of rapeseed and dandelion nectar.
On the nose, it releases scents of acacia and spring white flowers, with slight hints of sugared almond and bourbon vanilla; on the palate, it is sweet and silky, with an aftertaste that confirms the delicacy of the olfactory sensations, revealing a fresh note of sweet almond.

The result is a delicate and highly sought-after liquid honey, capable of evoking the nuances of spring flowers.

Linden honey is white in color, with pleasant golden reflections, and owes its characteristic aroma to the complexity of over a hundred different volatile aromatic substances.
On the nose, it releases strong, chemical, almost medicinal aromas, with clear hints of flower and fresh spices, followed by scents of incense and resin; on the palate, it is refreshing, with notes of menthol, sage, and lime, and a strong aromatic persistence balanced in the finish between citrus and bitter.

The result is a honey that offers a fresh balsamic sweetness and a long aromatic persistence.

The sulla honey is distinguished by its very light color, ranging from wax white to ice white, and by its clear geographical origin: the presence of sulla pollen is indeed considered a typical marker of Italy and the Mediterranean area.
On the nose, it is subtle and slightly floral, with vegetal notes of straw and dry grass; on the palate, it expresses a gentle and non-persistent sweetness, accompanied by light aromas of green legumes and hay, and a hint of fresh walnut husk.

The result is a honey with a delicate and fresh profile, reflecting the Mediterranean identity of its blooms.

Apple honey is a rare honey, especially in its pure form, despite the widespread blooms throughout Italy. It appears hazelnut-colored with gray-green reflections and a fine crystallization.
On the nose, the first notes are apple cider and apple blossom, followed by hints of grass sap, moss, and baked renetta apple; on the palate, it reveals an incredibly gentle taste texture that opens on flowers and vegetables, then defines more pronounced nuances of thistle and boiled artichoke.

The result is a precious honey, surprising for the delicacy and complexity of its nuances.

Thyme honey appears amber in color, more or less light, and when crystallizing, takes on beige or hazelnut shades. For the ancient Greeks, it was the best honey in the world.
On the nose, it surprises with intense aromas of magnolia flowers and ancient rose petals, with hints of chard, sweet raisins, aromatic herbs, and baked yellow pumpkin paste; on the palate, it is of good sweetness and persistence, fading into salty notes, at times tangy, with hints of date and pepper and a peculiar taste of pencil wood and graphite.

The result is a complex honey, intertwining sweetness and aromatic notes with a mineral finish.

Forest honeydew is the richest in mineral salts ‒ up to 1.5%, with a predominance of potassium ‒ and for this reason, it is often referred to as the athletes’ honey. It is produced with forest honeydews originating from broadleaf trees, that is, deciduous or annual plants, including oaks, robinias, beeches, tree of heaven, poplars, willows, brambles, nettles, and clovers. It crystallizes slowly, especially in the presence of sunflower and goldenrod nectar. On the nose, it releases an intense and penetrating aroma of vin santo, apricot compote, ripe fig, and dark spices, with a licorice finish; on the palate, the taste is marked by tones of carob, rhubarb, and green tomato jam, with a cooked cane sugar aftertaste.

Chestnut honey is produced from the blooms of wild mountain chestnuts and has composition parameters similar to honeydew honeys, despite being floral in origin.
Rich in minerals, it is distinguished by its characteristic amber color, sometimes intense and reddish. It crystallizes slowly, especially in the presence of bramble nectar.

On the nose, it releases scents of dried chamomile, enriched with animal, tannic, and quinine notes; on the palate, it reveals a slightly bitter, mildly astringent taste, with hints of wood, wet tobacco, carob, and cocoa bean.

The result is an intense and complex liquid honey with extraordinary versatility.

The orange blossom honey is light in color, ranging from pale straw yellow to pearly white, to light beige.
On the nose, it releases fragrances of zagara, accompanied by notes of honeysuckle, hawthorn, and yellow melon; on the palate, it is pleasantly sweet, with floral hints that can evolve into light fruity notes inviting continuous tasting. Over time, the taste becomes more fruity with a slight acidity.
The substance responsible for the zagara scent characterizing the Orange blossom honey is methyl anthranilate, and its concentration varies depending on the area of origin.

The result is a honey that offers delicate fruity notes wrapped in the citrus scent of zagara flowers.

Strawberry tree honey is very rare, but unforgettable after tasting. Crystallized, it presents a pleasant hazelnut color with gray-green tones. The marker of strawberry tree honey is homogentisic acid, absent in all other honeys. On the nose, it releases notes of roasted coffee and earthy minerals, followed by aromas of cocoa bean, rhubarb, and gentian, creating a complex olfactory ensemble; on the palate, it is distinguished by a slight sweet sensation that accompanies a succession of bitter and vegetal flavors like chicory, wet tobacco leaf, cocoa bean, green wood, and bitter root. The result is a honey of great personality, surprising for its balance between subtle sweetness and intense bitter notes.

Clover honey is extremely interesting for its versatility and character. It appears white, sometimes milky.
On the nose, it releases vegetal scents of delicate white flowers; on the palate, it is pleasantly fresh, moderately sweet, and has good persistence, with notes of fresh legumes and ripe banana.

The result is a balanced honey, capable of combining freshness and sweetness in a versatile blend.

The thistle honey is amber-colored, more or less intense.
On the nose, it releases aromas of chrysanthemum and daisies, humus, peat, and cut bark, which give way to pungent and singular notes of macerated flower stem; on the palate, it is moderately sweet and slightly astringent, with a fresh vegetal note.
This honey holds a unique connection: the milk used to produce Tronchon cheese, mentioned by Cervantes in his famous work “Don Quixote,” was curdled precisely with thistle flowers.

The result is a honey with a surprising character, capable of balancing floral notes and vegetal nuances.

The alfalfa honey is a delicate and creamy honey, very fine and never banal. It appears with a very light hazelnut color, which can reach mother-of-pearl or ice white when it is pure.
On the nose, it releases scents of freshly cut grass and wet hay; on the palate, it reveals notes of medium sweetness reminiscent of cooked milk and grape must, with a slight acidity and subtle vegetal aromas.

The result is a fresh and gentle honey, naturally elegant.

fir is a honeydew honey: it does not come from flower nectar, but from a collection of sugary substances deposited on leaves and branches by insects that suck plant sap in search of proteins, releasing the excess sugary part.
It crystallizes very slowly and contains traces of green algae and microscopic fungi present on the original plants, which give it its characteristic petrol green reflections

On the nose, it releases an immediate scent of fir resin, barley candy, and candied citrus peels, with rare smoky notes; on the palate, it shows medium sweetness, with evident malt notes and hints of animal sensations.

The result is a honey capable of telling the forest with intense and deep aromas.

Limonium honey is characterized by an amber color, which can vary from brown to warm yellow from season to season. On the nose, it releases a vegetal note tending towards balsamic, reminiscent of pollen scent, with a protein tone.

In the mouth, mineral and still balsamic notes define it. Limonium honey oscillates between sweet, salty, and bitter, thanks to the iodine content that the sea imparts. The result is a very rare honey that transports the mind to the Venetian lagoon.

Lemon honey is derived exclusively from the flower, never from the fruit, and is distinguished by its extremely creamy and velvety texture. On the nose, the aftertaste recalls a not fully ripe exotic fruit; on the palate, it is sweet at first taste, followed by a clear acidic perception reminiscent of lemon zest on a vanilla background. The freshness, almost sparkling on the tongue, leads to a finish that evokes candied citrus peel. The result is a fresh honey, capable of balancing sweetness and lively acidity.

Eucalyptus honey is amber or light hazelnut in color.
On the nose, it releases an almost animal scent, sometimes noticeably smoky, enriched by complex notes of dried porcini mushroom, broth cube, and dulce de leche; on the palate, it is balanced between sweet and salty, at times slightly spicy, very intense and persistent with umami, caramel, and toffee references.

The result is a honey with a strong personality that fascinates with its unusual balance between sweet, salty, and smoky notes.

The marruca honey originates from the flower of the plant of the same name and is distinguished by a not too pronounced sweetness, making it unique and surprising.
On the nose, it recalls leather, caramel, aromatic mountain hay, and licorice; on the palate, it blends notes of toffee with warm hints reminiscent of coffee grounds and the smell of a freshly used moka, with an aromatic profile that vaguely recalls the milky notes of coriander.

The result is a bold honey, perfect for those seeking warm and persistent nuances.

Dandelion honey is distinguished by its intense yellow color and the surprising dichotomy between the olfactory and taste sensations it offers.
On the nose, it is pungent, with notes of sulfur, ammonia, vinegar, wet hay, roots, and cheese rind; on the palate, it reveals medium sweetness, with vanilla nuances and a distinct hint of chamomile infusion.

The result is a honey with a dual personality, capable of surprising with the contrast between aroma and taste, making it unique in the landscape of Italian honeys.

The bastard indigo honey captures different nuances, with organoleptic characteristics that can vary significantly depending on the production area. It crystallizes a few months after packaging and appears light in color, often enhanced by characteristic pink reflections.
On the nose, it is delicate, with evident fruity notes sometimes reminiscent of grapefruit; on the palate, it recalls red fruits, particularly raspberry and strawberry.

The result is a very interesting and changeable honey that combines freshness with delicate fruity notes.