The honey of Miele de' Monti Pisani is produced following the very old traditions. It starts as flower nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees' wings causes evaporation, creating sweet liquid honey. Honey's color and flavor varies based on the nectar collected by the bees. For example, honey made from acacia blossom nectar might be light in color, whereas honey from chestnut might have a dark amber color.

On average, a hive will produce about 65 pounds of surplus honey each year. Beekeepers harvest it by collecting the honeycomb frames and scraping off the wax cap that bees make to seal off honey in each cell. Once the caps are removed, the frames are placed in an extractor, a centrifuge that spins the frames, forcing honey out of the comb. According to traditions, Miele de' Monti Pisani is cold extracted honey (means it is not warmed during extraction, which some beekeepers do to ease the extraction process) which makes it a traditional, pure product. After the honey is extracted, it’s strained to remove any remaining wax and other particles ... and after straining, it's time to bottle, label and bring it to you.