In 2008 I decided to quit my IT job and devote myself full-time to my 'girls'. The best choice of my life. The honey I produce comes from the mountains that surround my territory, the Susa Valley: (with occasional trips to the hills of the Asti area): acacia, millefiori, chestnut, lime and, in the most favourable seasons, rhododendron, honeydew, fir honeydew, dandelion and cherry. I mostly choose locations in the mountains, far from sources of pollution. The height of the apiaries varies from 400/500 metres, where acacia and dandelion honeys are produced, to 600/1300 metres for lime, chestnut and mixed flower honeys, to over 1600 metres for rhododendron and alpine flora honeys. Although I do not have any certifications, I follow and look after my bees using the methods laid down for organic beekeeping, and absolutely no chemical drugs are used. In the laboratory, I never mix honeys from different locations, even if they are compatible from a nectariferous point of view, and the label always indicates the location of collection.