At lower levels of this territory we can still see a high Mediterranean influence (oak forests, low-growing native vegetation such as thyme, lavender), but most of this natural park is covered by plant communities of a Euro-Siberian or Boreoalpine nature. At medium altitudes we find red pine forests and extensive legume meadows that give way in height to black pine and fir forests, until culminating at the summits with soft natural meadows and rockery plants. The botanical list of the ecosystems of plant species in this territory covers up to 1,500 species, giving us an idea of the variability and richness of the native mountain flora honey.
Due to extreme weather, honey from native mountain flora is mostly collected during the brief summer, which takes advantage of its light, creating a traditional product of intense dark amber color, dotted with reddish tones.
Sweet and powerful flavor with slightly acidic notes on occasions (when brambles are abundant), more salty on others (if honeydew, heather or other acidophilic species dominate) or neutral (if early thyme is present).
Penetrating intense floral aroma that is very long-lasting, with herbaceous traces typical of the legume predominance, mitigated and sweetened by more delicate flowering species.
Rich in minerals (iron, potassium, calcium, phosphorus and magnesium), and antioxidants and vitamin C.
ORIGIN: Spain and other areas of the Iberian Peninsula.
REPRESENTATIVE SPECIES: Pratense and mountain Pyrenean flora.
MAJOR FLORAL COMPOSITION : Pratenses, Pipirigallo, Clover, Bramble, Lavender, Thyme, Hawthorn, Oregano, Heather, Wild fruit trees, Biercol, Broom, Rhododendron, Holm oak and Oaks and native Pyrenean wild flora.
PRODUCTION TIME: Summer.
COLOR: Intense dark amber color dotted with reddish tones.
TASTE: Sweet and intense with slightly acidic notes.
AROMA: Penetrating and intense long-lasting aroma with herbal notes.
PECULIARITIES: Raw honey, pure, not homogenized, not filtered, without added sugars.
CONSERVATION: Keep in a dry, semi-dark and cool place.
In its natural process, honey crystallizes and hardens depending on various parameters (temperature, floral origin, etc.).
