Honey

Acacia honey

Table honey, characterized by a soft and no-filling taste, good to make sweeter, without altering the taste in the beverage like tea, milk or infusions. 

Its abundance of fructose makes it tolerant, in small doses, to diabetic people.

Chestnut honey

It represents one of the main mono-floral productions on national bases. Chestnut honeys, with a prevalence of nectar, tend to gain a lighter colour and a more accentuated smell and taste, whereas those ones, with a prevalence of honeydew, are less sweeter, with a darker colour and a less pungent smell and aroma.

Linden honey

It is produced on wild linden at the slopes of the Alps. It is often mixed with a good measure of honeydew from the same origin.

The aroma is really persistent, with the possible endurance of an after-taste due to the entourage flora, very common for this kind of honey.

Mountain wild flowers honey

Complete and rich aliment, with a high energetic and nutritional value. Infinite mixtures are possible, depending on the characteristic efflorescence in the area where bees live and forage. 

In the Alpine zone, at the lowest part of the mountains, the most recurring products are honeys wit a really strong taste and a bitter flavour.