Its cultivation has been known in China since 2,200 BC and moved to Greece and Europe through Ancient Armenia by Alexander the Great.
Dioscourides the doctor and pharmacist from Cilicia, refers to apricots as ‘Armenian apples’, in Cyprus and the Dodecanese islands are called ‘golden apples’, while in other parts of Greece are called ‘zardelia’ or ‘zardelies’.
The scientific name of the apricot is Prunus Armeniaca.
Apricots are fleshy, and their cores containinternally 1-2 seeds, with bitter taste. The seeds look like almonds, and are widely used in the pharmaceutics.
Recent studies have shown that apricots and especially the seeds have important vitamins and benefits for the human body. Apricots are rich in vitamin A, C, B1, B2, natural sugar and fiber.
Mostly are consumed fresh as fruits or dried, as jam or compote.
They are widely used in confectionary, fresh, dried, as juice or liqueur.
Apricot wine is the most special productthat this amazing fruit can provide us, and its production, is the combination high technology and know-how of the winery.
It is prepared by conventional techniques, similar to those of grape wines, maintaining the beneficial properties and vitamins of the fruit.
This semi-sweet wine, has an intense yellow color and initially reveals rich bitter-sweet flavors with soft tannins and long aftertaste.
It is shiny, amber and yellowish, yet elegant at the nose and taste.
It has a fruity aftertaste, with soft notes of bouquet of flowers.
Served chilled alone as drink, but can perfectly accompany dishes with poultry, fish and desserts.
It is an ideal proposal for something different and special.
Served best at 12 ° C C.