Gooseberry Nectar 33 cl

water, gooseberry pulp 40%, sugar, acidifying : citric acid, antioxydant : ascorbic acid.

Born in 1965, from a family of farmers, Alain Milliat created and operated for fifteen years an orchard of fruit trees in Orliénas (near Lyon). He specializes in the production of cherries with zero defects for its customers in Paris. Then he developed in 1998 several fruit nectars, the Nectar of peach, immediately adopted by the sommeliers of Relais et Châteaux.