the scent of fir resin is immediately apparent, along with barley candy, candied citrus peel and exotic smoked notes. moderately sweet to the palate, with marked notes of malt and caramel. a clear trace of animal sensations and toasted barley. characteristic petroleum green highlights. it contains traces of green algae and microfungi that live on the trees it comes from.* very slow to crystallize, needs larch honeydew (manna).
served on lard and fatty deli meats. delicious simply on a slice of dark bread and fresh mountain butter.
in the kitchen
dissolved in lemon juice for berry fruit salads or emulsified with extra virgin olive oil to glaze duck breast.
Altitude distribution: 400-2200 m
bloom period: june to september
white fir (abies alba) and red fir (picea abies) are both tall evergreens with needle-shaped leaves, typical of mountain forests. their flowers are inconspicuous and they produce no nectar, but they can generate monofloral honeydew from their resin. stradivarius made his violins with picea abies, and particularly favored wood from the paneveggio forest.
pollens and combinations
campanula, chestnut, horseshoe vetch, rhododendron