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What began as a small initiative to enrich the biodiversity of our estate with just five or six beehives has gradually expanded into a thriving project, now comprising over 200 hives. Our apiaries are strategically placed across different areas of the estate to maximize biodiversity and floral diversity. We also practice nomadic beekeeping, periodically relocating hives to areas that offer optimal environmental conditions—both for the health and growth of the bee colonies and for honey production. The varied altitudes of Monte Amiata provide a diverse range of microclimates that greatly support this approach. Each season, we produce over seven monofloral honeys along with small batches of pollen, all processed in-house in our dedicated facility, allowing us to maintain complete autonomy and quality control over the entire production process.
Our Honey Varieties:
Chestnut (Castagno)
French honeysuckle (Sulla)
Heather (Erica)
Wildflower (Millefiori)
Ivy (Edera)
We also incorporate our estate-produced honey into the recipes for our spirits, including grappa and vermouth, further intertwining our beekeeping tradition with our winemaking heritage.
At Podere Le Ripi, we produce a selection of monofloral honeys, each reflecting the unique landscapes and microclimates of our estate. Our approach to beekeeping embraces biodynamic principles and the natural cycles of our environment, resulting in limited-production, high-quality honeys that capture the essence of Montalcino.
