The crystallization of Cherry honey, rather rapid, gives rise to a pasty mass with fine crystals.

The aroma recalls that of the flowers from which they derive and can be compared to that of a bitter almond or cherry pits.

The color, once crystallized,  is quite light, greyish.



Acacia honey is generally liquid and it may eventually appear turbid due to the formation of crystals, nevertheless it never reaches a complete crystallization.

The colour is always very clear, from almost colourless to straw.



Chestnut honey tends to be liquid, due to the high fructose component. The possible crystallization is very slow and not always regular.

The color is dark amber, with reddish-green hues in liquid honey and, if crystallized, it becomes brown.

Both the smell and the aroma are intense;,it is not very sweet, bitter and very persistent.



The denomination “Millefiori” is vast and the possible combinations can be endless.

The product that is obtained is never the same, it is unique and related to a specific territory.



The honeydew remains liquid for a long time, but it can crystalliz.

It is viscous, flowing, dark amber to almost black when it is liquid,  brown if it crystallizes.

The smell and aroma are of medium intensity, in the mouth the taste is persistent, it can be characterized by a sour and salty note.



Linden honey crystallizes late forming mostly large and irregular crystals.

The colour, when it is liquid, ranges from light amber to amber with yellow-green reflections in the purest honeys, when it is crystallized from ivory to beige.

The smell is medium-strong, the taste is very persistent and mentholated.



Dandelion honey crystallizes finely in a short time, forming a soft and creamy mass.

The color is amber with yellow reflections in liquid honey; cream or yellow when it crystallizes.

Both the smell and the taste are intense and very persistent in the mouth. There is a certain discrepancy between the smell and the taste, which appears finer.