The fruits are candied according to pastry tradition, favoring the natural biological processes. We plunge every fruit in great open tanks, in a bath of syrup made by water, cane sugar and glucose, that we change every 24 hours: maintaining constant the concentration to seventy brix we fix all the tastes and the proper perfumes. The processe can last from two weeks up to thirty days according to the varieties.
The packaging with the same syrup of “confisage” preserves the softness of the fruit just worked and guarantees long lasting fragrance and fullness of flavour as it happens to the wines of important tradition.
When fruits are deprived of the syrup, we put them in tray in a vacuum, exclusive Agrimontana’s patent. We do an extremely delicate pasteurization to preserve tastes and the perfumes. Fruit remain extraordinarily soft.