The Pyrenees are mountains that have been inhabited by mankind for millennia. Since then the elders have known how to use and benefit from the rich and generous Southern French nature. Within these lands, the Roman first used cones, buds and branches from high mountain firs in order to elaborate a nectar which helped them overcoming poor seasons and severe winters preventively. Every family had its own recipe and, during summer, they were harvesting all the necessary ingredients for the fir nectar preparation, during a slow autumn fermentation. In 2013, Abies Lagrimus managed by Claude Sarda met with one of the last elders who was still producing every year his own Fir syrup based on the traditional method inherited from his family, by gently extracting the Fir Tears. He accepted to share all his secrets and, so they have been able to save and revive the traditional production of Pyrenean Fir sirup. They partnership with the ONF (National Forests Office), the PNR (Regional Natural Park of Pyrenées Catalanes) and with the monitoring of the ECOCERT organism, which certifies our harvesting as Organic since 2015 and guarantees the artisanal aspect of their activity. It is above Vernet les Bains and Casteil, above 5500 ft in the middle of the Canigou mountain, the sacred mountain of all Catalans, that we select the most premier firs and organize our harvests.