"Apricot jam is my favourite." With this thought, Robert Kompatscher planted his first apricot trees in 2008 at Schnaggenkreuz above Völs – a car-free area at 1,000 metres altitude. The elevation shapes the fruit: slow ripening, delicate acidity, intense aroma. For processing: high fruit content, little sugar, no preservatives. You should taste the apricot – not the sugar. The result: fruit spread, nectar and distillate. The farm is a member of Roter Hahn and Selbergmocht.
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