Made with peaches from the Brévenne Valley, enjoy this fabulous nectar's delicate bitterness balanced with a sweet freshness.
For a variation on the classic Peach Bellini - mix 1 part Prosecco with 2 parts nectar. Try our recipe for Jam-Swirled Polenta & Olive Oil Cake with Fruit Nectar Jellies.
In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.
The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.
