Honey from Azienda Guerrieri comes from beehives located between the rows of vines and along the meadow edges of the family estate on the Metauro – collected by the only animals on the farm. "Free animals that act like environmental thermometers," says Luca Guerrieri of his bees. Both varieties are cold-extracted and hand-poured into 250-gram jars.
From locust blossom to summer meadow
The Miele di Acacia comes from the locust blossom in May; it is light, floral, and almost water-clear, and thanks to its high fructose content, it often remains liquid for over a year. The locust does not always bloom strongly enough for a dedicated harvest, so in some years this varietal honey is simply not available. Mild fresh goat cheese and lukewarm flatbread are its natural companions, as its delicate sweetness is never overpowering.
The Miele Millefiori, by contrast, gathers the entire meadow into the jar – alfalfa, sainfoin, and sweet clover result in a golden-yellow, floral honey with fine fruit notes, which tastes slightly different each year. If it crystallizes over time, this is a sign of quality, not a flaw; a water bath at a maximum of 40 degrees will make it spoonable again. In classic Italian fashion, it is served on sheep's milk ricotta with figs or with mature Pecorino, accompanied by a glass from the wine selection of Azienda Guerrieri.
