Melata is obtained from a sugar secretion (melata) produced on plants by a species of insects (rincote or Metcalfa Pruinosa) feeding on their sap. They sting the plant, suck its sap, and then excrete a sugary component called “melata”). At this point bees collect it and take it to the beehive. That is why Melata honey is also called plant honey.
Honey obtained from the collection of Melata by Metcalfa Pruinosa.
It can vary, but mostly collected in Montefeltro.
It normally remains liquid (but rather sticky) for a long period; crystallization may be faster or slower depending on the nectar combinations. It’s dense, dark amber, almost black. When crystallized it becomes brown.
Scent of medium intensity, warm and malty. It smells as if it toasted, and may recall a freshly made tomato sauce.
Moderately intense taste, with a salty aftertaste that does not last long. It reminds of dry fruit and malt. Some may also find it has a “pungent” taste, like food that has been overcooked on woodfire.
Melata is very rich in mineral salts and iron, this is why it is particularly good for sportsmen/women and for strained subjects. It is an excellent antiseptic of the breathing system and it is recommended in case of bronchitis and pharyngitis.
Honey availability is not assured every year and/or all the year round due to the natural variability of its production. Beware of those who offer honey every year for twelve months. We are not an industry, we are farmers and we are tightly connected to Mother Nature and its seasons.