Paolo Pescia, a passionate second-generation honey maker, practices "nomadic" beekeeping. He transports his beehives to seasonally-flowering zones and protected national parks located from the coast of Tuscany to its hills. He uses this practice to produce monofloral honeys of stunning quality and flavor. All production is done by hand, including the scraping of the honey from their combs.

Light tasting, fruity honey with very light aftertaste. A slightly grainy texture with citrusy brightness, and a flavor that is never overwhelming. A great breakfast honey that is delicious with pears and creamy cheeses, or to sweeten a cup of hot green tea.