Intense, woody blackcurrant purée. The two varieties chosen for our blackcurrant purée gives an intense, acidic hit to start, followed by lingering fresh, woody notes.
Blackcurrants promoting biodiversity 98% of blackcurrant-pollinating insects have disappeared in the last 40 years, putting the whole sector in danger. Florent is participating in a project, involving experiments by a researcher from the French National Scientific Research Centre (CNRS), to bring back as much biodiversity as possible to his orchards and share new knowledge with his fellow farmers.
A ripe blackcurrant will quickly fall to the ground, so we harvest non-stop, night and day, to pick the best fruit.
- Florent Baillard, blackcurrant farmer and president of the National Association of Blackcurrant and Redcurrant
Blackcurrants from Burgundy, Florent’s farm is located in Burgundy, a historic blackcurrant-producing region. It’s right up next to great vineyards, as grapevines and blackcurrants have long been complementary plants for farmers. The local climate has the cold winters that are needed for this Nordic fruit.
BRIX 16°B +/-2
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