If wine is the earth’s poetry, as Neruda said, then honey is its anthology.
It is a mirror that reflects the multitude of images and expressions of the place where the product comes from in its most unique and mutable aspects, condensing them. Unique as the place itself and mutable as the weather and the seasons are.
Unrepeatable as the combination of flowers, tress, rain and sun that the bees touch upon to make that honey.
Acacia – golden, intense, with a delicate taste and aroma, enriched by floral fragrances that other flowers typical of the surrounding woods and countryside add to it each year in different apportionments.
Castagno – Chestnut, not pure, rich in the bitter notes typical of this type of honey but smoothed by the warm taste and aroma of honeydew that the bees blend with the chestnut nectar in different doses each year.
Millefiori predominantly Alfa Alfa, clover, sunflower, prunus, mediterranean Scrub.
Melata – Honeydew is produced by collecting a sugar-rich substance – honeydew – produced by some insect parasites of plants. These parasites take in the lymph, retain the proteins and discard the sugar content which deposits on the leaves and stems.
Here, the honeydew, exposed to the summer air and sun, begins to oxidize and to caramel, and, once collected and turned into honey by the bees, contributes to that complexity of aromas and colours typical of this type of honey. Dark amber colour, intense caramel aroma, rich in warm and enveloping Marsala flavours, it is the top expression of the late summer it is produced in.
These are the honeys from Valgiano , collected exclusively from hives located on the company’s property and processed on the Valgiano premises, maintaining a closed and complete biological cycle to ensure care for and identity to everything we produce.
