Organic Rhododendron Honey - Slow Food Presidium
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Product Description
A pale, opalescent color, delicate aroma, and a subtle hint of wild berries. This is a very pure and precious honey, sourced from high mountain locations. Excellent as a spread on bread or to sweeten hot drinks. It crystallizes finely and evenly.
THE PRODUCT
This honey is part of the Slow Food Presidium of High Alpine Mountain Honeys.
The Presidia are Slow Food projects that protect small, quality products that deserve preservation, produced according to traditional practices.
PAIRING
Excellent in herbal teas and spread on bread.
The narrative label is a Slow Food project and describes the product, its producers, and the entire supply chain.
It is the fruit of nectar collected and processed by bees from rhododendron flowers and, to a lesser extent, other flowers found throughout the Alpine region. Characterized by rapid and regular crystallization, rhododendron honey is very pale in color, becoming white when crystallized. Fresh and refined, it is very delicate on the nose with a delicate, very light and fruity flavor.
THE TERRITORY
Only nectar collected above 1,400 meters can produce Slow Food Presidium rhododendron honey. The often harsh climatic conditions affect flowering and compromise the honey harvest, which prevents consistent production from one year to the next.
THE ANIMALS
Bees are raised in vertical, mobile-comb hives, which are transported at night and left at high altitude for about a month between June and July, before being returned to the valley at the end of the short flowering season. During hive inspections, smoke produced from plant materials may be used to calm the bees. Clipping of queen bees' wings is not practiced. To control the varroa mite, one of the main parasites of honeybees, treatments involve the use of organic acids or essential oils.
THE PRODUCTION
The honeycombs containing the brood-free and pollen-free honey are collected, transported to the laboratory, and uncapped. The honey, extracted from the combs using centrifugal extractors, is then purified through filtration, left to settle for a few days to release the air trapped during centrifugation, and is ready for packaging. Rhododendron honey is not pasteurized; any mixing or crystallization occurs at temperatures below 40°C and for a period no longer than 72 hours.
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