The rennet apple

The rennet apple

Already cultivated at the Gréco-Roman time, the apple is a fruit full with energy, a true concentrate of vitamins (C, B1, B2, PP, B5, E, provitamin A...).

Orange red apple, the rennet offers us a sweetened flesh and a rather dense texture. It is collected from August to October. With its sweetened and scented flesh, the rennet is appreciated very well as a tart or cooked in the oven.

The apple rennet is devided up into various varieties like the white of Canada, more rustic or even the grey rennet from the Canada.

Our rennet apples from the Vigan

Cultivated in altitude, where the conditions for the development are more favourable for the variety of the white rennets from the Canada, our apples benefit from the Mediterranean sun and the pure and fresh water of Aigoual.

My orchards spread on more than 2 hectares and grow in full wind, i.e. that no standard tutor "wire" is used on our trees. I produce on average 20 tons of apples per year which I then transform into juice or resell on markets.