Our bees gather nectar just from the area around our estate, our honeys are therefore the full representation of the local flora, since we do not practice nomadic beekeeping.

Usually our plant varieties allow three different harvest: Spring to produce Spring  wildflower and Erica (heather) honey; Summer for the Summer Wildflower and Castagno (chestnut) honey; and finally Autumn for the precious Edera (Ivy) honey.

We do not practice the stimulating sugar nutrition in Spring, therefore our honey have just the sugar coming from the flowers visited by the bees. And most important we harvest the honey only when the bees themselves tell us that it is the right time.

Indeed the nectar when collected from the flowers have a big percentage of water, that the bees will need to get rid of in order to allow the long life nature of the honey.

Once settled in the thousand of cell of the hives, the nectar is ventilated until the humidity level drops to 18%. When the humidity gets to the right level every single cell is sealed with wax, and this is the signal that tells us that the honey is ready.

The only exception to this process is for the Ivy honey. Due to the high dosage of glucose the nectar is more likely to crystalize quickly, reason why it needs to be harvest few days after the bees collected it and the ventilation is done artificially afterwards.

The extraction happens through centrifuge for all the different varieties, when the honey is still fluid and then it is filtered and poured in the jars without any additional treatment.