Tasting the Landscape
Honey does reflect the terroir of where the bee harvests the pollen
Our honey is the result of passion, experience, and love for Nature. Our apiaries are located in the reserve of Monte Arcosu and its immediate surroundings. Here we produce honey of Mediterranean scrub, thistle honey, and strawberry tree. Moreover we product Eucalyptus honey. Every drop of our honey encloses the taste of Sardinia.
The process of making honey requires a lot of experience and the ability to recognize the moment for harvesting. We spend the whole year reading the signs of Nature and trying to predict the development of the new season. Moreover, we always put effort to find a balance between our need of honey and the amount of stockpile that honeybees require for their survival.
Terroir is a French word used to describe the cultural factors that contribute to giving a specific flavor to the wine. Honey is the best expression of local flavor you can get. Honey simply taste like the place where it comes from.
To create honey, honeybees have to visit several flowers. The final taste is a true piece of art. Honey is a wonderful product of the kinship between Bees and Humans. Like an artist with colors, the honeybees carefully choose the quantity and quality of pollen and nectar. The beekeeper does his part choosing the location for his apiary and the right time to harvest.
Eating this honey is like reading the story of people, culture, and nature through taste. It is a high-quality product of nature with incredible benefits for both health and community.
TRADITION
SUSTAINABILITY
QUALITY
Our Products
Thistle Honey
Thistle honey is one of the most charachteristic honey of Sardinia. It is a Spring honey product by foraging the flower between March and June, when thistles blossom in Sardinia. The taste
of this honey is sweet and acid, with a weakly bitter and slightly astringent aftertaste. The aroma is of medium intensity, persistent. It begins as
floral/fruity, then it becomes strong, ending as fish meal-like.
Thistle honey is mainly used for sweetening the Seadas, a traditional Sardinian pastry sweet filled with pecorino cheese. Its delicate taste makes this honey a perfect to dress the salad and for accompanying fresh fruits.
Strawberry-tree Honey
The first to talk about this particular honey was Cicerone that, the 54 B.C., wrote that in the Island of Sardinia, everything is ugly, humans and things, including the honey, which is bitter. Famous for its peculiar bitter taste, Strawberry-tree honey is the most famous and rarest among the traditional kinds of honey of Sardinia. This is a Winter honey, produced by honeybees which forage the blossoming Strawberry-tree between November and December. When liquid, bitter honey is amber colored, while it turns beige-brown after the crystallization process. Its smell is intense, characteristic, ripe and similar to coffee.
The taste varies over time from intense and a bit sweet initially to decidedly bitter, acid and astringent later. The aroma is very peculiar and persistent similar to the smell of rhubarb. When crystallized, bitter honey has a creamy consistency with soluble fine crystals.
In spite of its bitterness, this honey gives a wonderful taste to brown sauces for fish and meat. It is also very good to marinate baked vegetables. In addition to hot water, lemon juice, and pure propolis, this honey can help to alleviate first symptoms of a sore throat.
Eucalyptus Honey
The honey of Eucalyptus is perhaps one of the most representative Honey of Terroir of Sardinia. Eucalyptus trees were brought in the Island between the 19th and the 20th Century for reforestation and reclamation purposes. This honey talks about the actions of humans that for generations have shaped the territory through their work and beliefs. The variety we produce tells the story of the Minola’s family and the lives of thousands men and women who have worked there in the past 70 years.
Furthermore, thanks to its summer flowering, Eucalyptus represents one of the most fundamental sources of nectar for the survival of honeybees and for the production of honey. When liquid, Eucalyptus honey is amber-colored and slimy. In his crystalized form, this honey becomes beige greyish, persistent, dry, with large sandy and sharp crystals.
For its balsamic properties, this honey is often used to soothe early symptoms of a sore throat. It is also very good for sweeten the tea.
Multiflower honey- Mediterranean scrub
Due to their wide variability, a specific standard classification of multi-flower honey is not available. Nevertheless, we can say that there are two main multi flower honeys in Sardinia: a white-clear amber shade honey, and a darker amber honey. The former is generally produced during the springtime, while the latter is a more autumn' honey.
The clear-type honey generally contains a composition of Lavandula, Asfodelus, Rosmarinus, and Trifolium. The taste of this honey varies from medium sweet to sweet. The aroma is usually not very persistent and floral. Dark honey is mainly composed of Carduus species and Cistus. The smell of this honey varies from intense to very intense. Its taste varies from sweet to very sweet and is usually fruity, sometimes with a bitter complex after-taste.
This honey can be used to give a peculiar taste to main dishes, to prepare sauces for meat and fish, as well as to sweeten pancakes and fruits.
Traditional Products with Honey
Torrone
Sapa