Three high-mountain honeys are made in the Alpine arc: fir honeydew, rhododendron and wildflower. All strictly pure virgin honeys, they are made only from nectar or honeydew gathered at altitudes over 1,200 meters above sea level. The fir honeydew is dark, almost black, and has a slightly resinous scent which evokes burnt wood and caramelized sugar. In the mouth it is less sweet than the nectar honeys, releasing malted, balsamic notes. The rhododendron and wildflower honeys, on the other hand, are fresher and more delicate. Both are very pale, turning white when crystallized. On the nose and in the mouth they are very refined, with a subtle fragrance that recalls berry jams.
Summer production only, but honey is commercially available throughout the year.