The National Institute of Industrial Property (INPI, Brazil) recently granted the denomination of origin (DO) certification for bracatinga honeydew honey (Bhh), produced by the association of Apis mellifera bees, cochineals (Stigmacoccus paranaensis Foldi), and the Mimosa scabrella Bentham (bracatinga) tree. This study evaluated the physicochemical characteristics of Bhh from south Brazil, requested for DO certification. Moisture, pH, free acidity, 5-hydroxymethylfurfural, electrical conductivity, diastase activity, fructose, glucose, and sucrose were analyzed in 34 samples. European Commission and Codex Alimentarius standards for honey were considered to analyze the results. ANOVA and principal components analysis (PCA) were carried out to classify the samples. Moisture (14.5±1.3 to 22.8±0.0%) was different among the samples (p<0.05), but most were below the maximum recommended (20%). Free acidity ranged from 42.8±1.4 to 66.7±1.7 mEq kg-1, and the pH from 3.95±0.0 to 4.85±0.1. Most of the samples had free acidity higher than the maximum allowed (50 mEq kg-1), which seems to be a specific characteristic of Bhh. The 5-hydroxymethylfurfural was less than 10 mg kg-1 in 33 samples, i.e., they were fresh and properly processed. Diastase activity ranged from 4.6±0.1 to 22.4±0.3 Shade units, with two Bhh samples below the standard (8 Shade units). Honeydew honeys must have electrical conductivity above 0.8 mS cm−1. The Bhh samples ranged from 0.81±0.0 to 1.65±0.0 mS cm−1. Glucose ranged from 25.0±1.2 to 34.7±2.6% and fructose from 31.9±0.2% to 42.3±0.8%. The Bhh reducing sugars (fructose and glucose) ranged from 58% to 75% (minimum values set in 60%). Fresh and unadulterated honeydew honeys must contain a maximum of 5% sucrose. All Bhh samples had concentrations below 0.6%. The PCA scatterplot (PC1 38.9%, PC2 21.4%) showed there was no Bhh grouping regardless of the geographical source, i.e., there was no distinction among the Bhh samples considering the physicochemical characterization, which contributed to the DO process.