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Varieties of production and cultivation
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- Apricots: apricots with low acidity are used (less than 1.3 - expressed in citric acid).
- Peaches: Superior quality peaches are used such as the Redhaven peach (and similar varieties) or the percocca peach.
- Pears: William pears are used.
- Apples: Golden Delicious, Morgenduft and Grannysmiths are used.
- Prunes: Stanley, Sugar, Ente 707 and similar varieties are used |
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| The purée is made from ripe, healthy fruit. The fruit is carefully washed, sorted and any stones present are removed before refining. |
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| A fluid homogeneous purée, free from peel, skin or stalks. |
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| Pleasant, full aroma, typical of the variety |
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| Sweet, aromatic and typical of ripe fruit. |
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| In tanks from 25 to 50 tons or in sterile bags of approx. 200 Kg. |
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