The apricot is perhaps Austria's symbolic fruit. And the fruit processed by Klosterneuburg Abbey ripens in Lower Austria. Because pure apricot juice would be like a pulp and therefore unsuitable as a drink, apricots are always processed into nectar. This is still very dense, creamy, highly aromatic and red-orange in color. Apricot nectar can be enjoyed pure, spritzed with mineral water or in mixed drinks.

The monastery estate of the Augustinian canons on the outskirts of Vienna is famous above all for its 900-year wine-growing tradition. However, the orchards of Klosterneuburg Abbey are far less well-known than the winery. Fruit of proven varieties that are particularly suitable for juice production grows there. The juices and nectars are characterized by two principles: They are pure, naturally cloudy and unfiltered. What is processed here is high-quality dessert fruit, and you can taste it.

Sales description:

Apricot nectar naturally cloudy

Ingredients:

Apricot pulp, water, sugar, acidifier: citric acid, antioxidant: ascorbic acid
Fruit content at least 45%.

Storage and preparation instructions:

Shake well before use. Store refrigerated after opening.

Origin / provenance:

Austria

Responsible food business operator:

Weingut Stift Klosterneuburg GmbH
Stiftsplatz 1
3400 Klosterneuburg
Austria