Our honey

Every year at the end of winter our hives are prepared to be strong, healthy and populous, so that they arrive in full form for the flowering period, from May to August.

Knowing the nature around us, we carefully monitor its signals and, about a week before a major bloom, we place the supers on our hives, hoping for favorable weather. When the first super is 70% full, we add a second, then a third, and so on until the end of the bloom. Freshly harvested honey has high humidity, so the bees dry it by increasing air circulation within the hive through the flapping of their wings.

When the bees deem the honey to be sufficiently dry, and therefore easier to store, they begin to cap it, that is, they seal the cells of the honeycombs with a layer of very pure wax. This is the signal that the honey is ready to be processed.

Once the honey supers are removed from the hives, we take them to the laboratory and first measure the honey's humidity with an instrument called a refractometer. If it is around 17%, we begin processing.

We begin with the uncapping, that is, the wax "plug" is removed using a special knife or fork.

The second step takes place inside the honey extractor. During this operation, the honey is extracted from the cells thanks to centrifugal force, settles on the bottom, and exits through the special tap where it passes through a filter that retains everything that is not honey.

Our precious nectar is then placed inside special stainless steel containers, called maturators, where it is left to rest for approximately 30 days, after which it is ready to be jarred and marketed.

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