The apricot is very old and is originally from Armenia.
We choose the BERGERON variety for its more acidic flavours than the Rouge du Roussillon.
It is produced between Lyon and Montélimar.
water, sugar, abricot Bergeron pulp ( 46% ), acidifier: citric acid, antioxidant: ascorbic acid
Condrieu region, in France
other fruits and vegetables
The origins are given as an indication.
They can be modified according to the qualitative buying opportunities.