By Nathalie the 19/12/2017

Corsican honey.

The first honey to obtain the AOC label and the AOP classification in 1998, Corsican honey offers a great variety of tastes and flavours.

The rich wild natural vegetation and the ancestral knowledge of our beekeepers combine to create honey that is very particular. This product is made up of six seasonal varieties:

-    Spring honey has a floral taste and lacks acidity. It is collected from March to May and has floral notes thanks to the asphodel and the clementine trees…

-    The « Maquis de printemps » honey is essentially made from white heather, collected throughout the springtime across the vast expanses of the maquis scrubland that stretches from the sea to the mountains. It is golden, with a delicate caramel or cocoa flavour, with an aroma of liquorice or coconut.  
-    Maquis honeydew (cistus, oak, mastic), collected from May to September on the coastal zones and wooded areas close to the maquis, has a malty taste that lingers on the tongue, scented with liquorice, caramel and forest fruits.

-    The « Maquis d’été » is gathered from the month of August and provides a fruity and aromatic honey, mixing helicrysum, anthyllis, Corsican thyme (erba barona), broom, marine germander and the aromatic plants of the mountains.

-    Honey from the chestnut groves is collected from July onwards and is strong and tannic, with a slight bitterness. Its chestnut flavour has hints of bramble, anthyllis, clematis, broom and marjoram.
-    The « Maquis d’automne » is bitter and strong in the mouth, collected from October to February and composed primarily of arbutus.

To find out more about honey...

And meet our honey producers every year in September at the “fête du miel" in Murzo.

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