Our Products
ワイン
土地、ぶどう、自然のサイクルを尊重してナチュラルな方法でワインを醸造しています。
・亜硫酸の使用は必要最低限に抑えています。
・選抜酵母は使用していません。ぶどうが自然に持っている微生物の働きで、ワインに香りを与え、唯一特徴のあるものとします。
・マロラティック発酵を誘発するための選抜バクテリアを使いません。
・ワイン醸造中に、濃縮、酸化、酸化防止等のための化学物質は一切使っていません。
・ぶどうが健康に成熟している限り、酵素は使用しません。酵素は、自然では時間がかかることの反応を早くします。そして、ワインの香りや色を出すのに使われますが、ワインそのものの持つ構成物がなくなり、本来の状態でなくなります。
・貴澱（酵母、プロテイン、ビタミンから出来ています）をワインから取り除きません。
また清澄、フィルターは行いません。このようにして、醸造中に出た特色を瓶詰するまで保ちます。
Honey
In the Millefiori honey of Crocizia we can find all the nectar essences of the flora, hilly Apennines,
such as mauve, broom, acacia, dandelion, lucerne, clover, sainfoin etc..
Bees in the period of May-June collect the nectar of these spontaneous blooms creating a unique product ,typical of the area, which has its own characteristics that are repeated from year to year with changes more or less important based on what the nature suggests.
Honey has always been known for its therapeutic virtues, the richness in fructose in honey gives some properties that other sweet foods do not have such as the high sweetener power, the prolonged energetical effect, emollient properties, humectant and soothing for the oral cavity, throat, stomach and intestines. It has also an antibacterial, antibiotic activity, and for this it is often used for colds, sore throat, and external uses as burns and wounds.
Bees in the period of May-June collect the nectar of these spontaneous blooms creating a unique product ,typical of the area, which has its own characteristics that are repeated from year to year with changes more or less important based on what the nature suggests.
Honey has always been known for its therapeutic virtues, the richness in fructose in honey gives some properties that other sweet foods do not have such as the high sweetener power, the prolonged energetical effect, emollient properties, humectant and soothing for the oral cavity, throat, stomach and intestines. It has also an antibacterial, antibiotic activity, and for this it is often used for colds, sore throat, and external uses as burns and wounds.