Millefiori honey can be considered the honey par excellence because of its normally plentiful production and diffusion throughout Italy. It is important to underline that each single region or production area produce Millefiori Honey with totally different and unique characteristics and peculiarities, thanks to the strong and symbiotic bond between territory and beehive. In Montefeltro intensive farming is almost totally absent, and it is also a GMO-free area where organic farming is very common and developed.
It varies depending on the blossoming season.
Millefiori honey spontaneously crystallizes within short. In December it may already be totally crystallized and very thick. When liquid, its colour can vary from light to brown amber, depending on the year. When crystallized, it takes a hazelnut brown colour.
It is a very rich and complex honey. Its scent is of medium intensity, penetrating and vegetal, it reminds of grass, straw and flower pollen. Depending on the year (and therefore on pollen composition too) it may also remind of herbal tea, tomato jam or apricot jam.
Also at tasting, this honey is very complex and variable, depending on the year. Moderately sweet, it may contain traces of vegetal aromas such as hay, fresh walnuts, green pulses and also some fruity aromas like dates or nougat.
Millefiori honey has several different properties thanks to the presence of a lot of pollens coming from many different botanical species. It is a good diuretic, it helps reduce mucus and relieves from rheumatisms and neuralgias. It also fights liver obstructions and it is particularly recommended against cough.