its aroma has notes of white grape skins after pressing, hints of cherry and apricot blossoms and a light marine ending. to the palate it is elegant, well proportioned between sweetness, floral notes, beeswax and a finale of peeled almonds. the famed narbona honey, much appreciated by the ancient romans, was also made from rosemary.
as the sweet component in dressings, with game birds, baked white meats or brushed lightly on steak, as well as in long marinades for red meat.
in the kitchen
the honey used for sauces, mayonnaise, ketchup, sausa d’avìe for the classic piedmont boiled meats, in horseradish sauce.
altitude range: 0-800m
bloom period: january to december
rosemary is a woody evergreen bush with many branches. its flowers are ca. 5mm across and range from bluish purple to pink or white in color. it flowers year round in the right climate and thrives in dry, sandy soils.its name comes from the latin ros marinus, meaning dew of the sea.
pollens and combinations *
borrage, birdsfoot, almond, buckthorn
* Indicazione di possibili altri nettari (altre specie botaniche) presenti nel miele in percentuale ridotta.