My passion for bees started in my childhood: I grew up in contact with nature and, even as a child, I used to help my father during honey extraction, observing with amazement the tireless work of the bees.

As soon as the honeycombs ripen, we extract the honey with a simple centrifugation, leave it to decant in the ripeners and invade without further treatment. Our cycle follows the seasonal blooms: we start in May with the acacia; between June and July, during the rhododendron bloom, we take the hives to the sunniest alpine slopes, between 900 and 1500 metres, where they can fly even above 2000 metres to collect the purest nectar.
Next come the linden and chestnut, which characterise the beginning of summer, and finally the millefiori, the natural result of the remaining summer blooms.

Our honey is completely natural, it is neither diluted nor pasteurised and contains no added sugar or additives. Each type retains its properties: acacia, with a delicate taste; chestnut, more intense; lime, ideal for intestinal well-being; mountain honey, rich in polyphenols.

The hives are looked after with great care to ensure the well-being of the bees and preserve biodiversity. We produce a honey that is genuine, nutritious and rich in properties, the result of a working method that protects nature and its inhabitants.