Conza della Campania · Irpinia
A stationary apiary in the WWF Oasis, three cru honeys, one vintage at a time.
Chapter one · The lake
Around the lake there are clays, damp valleys and hills left to wild blooms. Our hives never move: every jar tells of this landscape and no other.
Chapter two · 2026 vintage
01 / 03
Cuvée delle Colline · Multifloral
Complex botanical polyphony
The wild blooms of the clay slopes around the lake, harvested between May and July. Deep amber, notes of caramel, dried flowers and Mediterranean scrub.
With aged pecorino, roasts, rye bread.
02 / 03
Cru dei Valloni · Monofloral
Crystal-clear monofloral elegance
The black locust in the damp valleys blooms for just a few days between April and May. Very pale straw yellow, scents of vanilla, elderflower and almond; it stays runny for months.
With gorgonzola, buffalo ricotta, white tea.
03 / 03
Cru delle Argille · Monofloral
The minerality of clay
The red bloom of the Irpinian clay meadows, in May. Ivory white when it crystallises, notes of fresh straw, aromatic herbs and a hint of citrus.
With fresh goat's cheese, Greek yoghurt, herbal teas.
Chapter three · Our method
We come from research. Every choice in the apiary has data behind it, and we publish the data.
The hives stay in the same place all season: a single place for each honey.
Only capped combs, at room temperature. Light filtering, no heating, no pasteurisation.
Weight, temperature and humidity recorded every day and published. We harvest only when the bees' stores are safe.
A pollen analysis documents the botanical origin of each honey.
Chapter four · About us
We came to Irpinia by choice, drawn by the Ofanto Valley and an ecosystem that few people know.
We brought science with us – a PhD in Food Science and years of research on biodiversity and sustainability – and settled where the apiaries are today.
From the apiary, every week
