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LA MORRA HONEY

From the Barolo vineyards

We began to produce honey in the vineyards because we wanted to take on a challenge: to prove that the vineyard is not a sterile environment, but one that is fertile and vibrant with life. It is not a place of intensive agriculture, but of practices to enhance what already exists. Not monoculture, but a cradle of incredible biodiversity.
Honey is the purest food man can eat: there is no need to process, modify, cook, pasteurize, or extract its nutritional properties. Honey exists as an original, natural element, brought to us by the patient work of bees, one of the insects most sensitive the environment in which they live and reproduce, nothing less than bioindicators of environmental pollution.

HONEY WITH LOCAL CHARACTER

Which other natural product, apart from wine, can so markedly express its territory of origin? Honey, of course. Bees forage within three kilometres of the hive, following the spontaneous flowering of local flora. This is why we decided to call our honey “La Morra”, because almost like a Barolo cru, in a special, exclusive way it describes nature’s gift from a very specifically identified place.

STRESS FREE HONEY

We would describe ourselves more as apiarian experimenters than as beekeepers. Very small quantities, selected varieties, little and respectful interaction with the bees. There is a precise philosophy behind every jar – no forcing of the bees’ natural production,
care of the surrounding environment and precise limits to feeding the colonies. We're not interested in quantity, but in the quality of a honey obtained without stress, for the pure pleasure of putting the best possible product into the jar.

NUMBERS


200,000 approx. Bees in our colonies
450 kg of Honey produced every year
500 gr. Our jars
20 Hives in the vineyards

WOULD YOU LIKE TO TASTE
LA MORRA HONEY

ACACIA

CHESTNUT

FOREST HONEYDEW

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