citrus honey and mountain spring water from the val nambrone in trentino. the elegance of this honey is evidenced by its pale color, its mediterranean, ionian aromas. it is silent, timid, reminiscent of orange blossoms, honeysuckle and lily of the valley. about one third honey to two thirds water, the proportion that awakens the yeasts previously overwhelmed by the density of sugars, so that they begin to ferement the simple sugars in the honey. in a few short days all the carbohydrates are transformed into alcohol. 13.5 degrees, with residual sugars of 1.1g/l, total acidity of 6.15 g/l, sulfur content of 0 mg/l, below measurable thresholds. the freshness comes from a note of volatile acidity, almost a gram per liter, acidity achieved by leaving the third generation barrels partly fully for a full three years. - View our blog as well