Our fruit is grown in the field. following the principles of integrated pest management, using low enviromental impact chemicals, avoiding any kind of herbicide.
Fruit are harvested at the peak of their ripeness, obtaining an high sugar content, a reduction in acidity and great organoleptic qualities.
In the laboratory, apricots are washed, pitted and cooked at low temperature (65°C) and then pasteurized.
Without adding any chemical additives, cooked at low temperature and under vacuum.