The product
It is the fruit of nectar collected and processed by bees from a rich variety of flowers found throughout the Alpine region: the principal ones are rhododendron, bellflower, sainfoin, clover, raspberry, and wild thyme. Characterized by slow and irregular crystallization, high Alpine wildflower honey ranges in color from straw yellow to dark amber. The aroma and flavor are typically delicate and fresh, but can have nuances.
The territory
Only nectar collected above 1,400 meters can produce the Slow Food Presidium high-mountain Alpine wildflower honey. The often harsh climatic conditions affect the 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. The honey is not pasteurized; any mixing or crystallization occurs at temperatures below 40°C and for a period no longer than 72 hours.