Raw Mountain Honey (Mountain Flora)

The botanical diversity that inhabits the various traditional places of the mountains of Aragon, provides the bee with the necessary ingredients to produce this honey of varied hues, aromas and flavors, depending on the dominant wild floral composition at the time of foraging and subsequent harvest. .

It is a pure, natural and artisanal honey, obtained with great effort, by applying the ancestral method of transhumance to achieve the best pollen, nectar and honeydew from each area and season.

Thyme, rosemary, holm oak and lavender compete for the attention of the tireless bee that sips the essence of each flower, to create an exquisite multifloral amalgam of basically mountain species.

ORIGIN: Spain and other areas of the Iberian Peninsula
REPRESENTATIVE SPECIES: Lavender, thyme, rosemary.
MAIN FLORAL COMPOSITION: Lavender (Lavandula angustifolia), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis) and varied native wild flora.
PRODUCTION TIME: Spring – Summer – Autumn.
COLOR : Amber of varied tones to striking dark ochers.
TASTE: Sweet and intense, very aromatic, with acidic or salty notes.
AROMA: Floral, long-lasting, essential, deep and pleasant.
PECULIARITIES: Raw honey, pure, not homogenized, not filtered, without added sugars.
CONSERVATION: Keep in a dry, semi-dark and cool place, to keep all its natural qualities intact in a natural way.

In its natural process, honey crystallizes and hardens depending on various parameters (temperature, floral origin, etc.).