{"title":"Alain Milliat Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eFruit Nectar by Alain Milliat from France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat nectar is a drink made from the pulp of fully ripe fruits that cannot be pressed clear, such as apricot, peach, mango, or strawberry. With water and a little sugar, it turns into a velvety glass. The ten varieties from the French manufacturer range from berry to pear, fruity and full-bodied.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNectar\u003c\/strong\u003e is the velvety sister of clear juice. For fruits like apricot, peach, banana, or strawberry, it is impossible to press a direct juice, as their pulp is too dense. Therefore, Alain Milliat, a trained orchardist from Orliénas near Lyon, turns the pureed fruit flesh into a velvety drink with water and a small amount of sugar. You can find ten varieties with us, each made from fully ripe harvested fruit.\u003c\/p\u003e\n\n\u003ch3\u003eWhat distinguishes nectar from juice\u003c\/h3\u003e\n\u003cp\u003eThe difference lies in the fruit itself.\u003c\/p\u003e\n\u003cp\u003eAnyone who presses an apricot or a peach does not get a clear glass, but rather a puree. Such fruits release their aroma only as pulp, and that is precisely what the drink is made from – fruit pulp, water, and a little sugar in a carefully balanced ratio. A \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003efruit juice\u003c\/a\u003e, on the other hand, is direct juice from pressed fruit.\u003c\/p\u003e\n\u003cp\u003eThat is why the velvety version tastes fuller, denser, and rounder. It fills the mouth where a juice refreshes it – two temperaments of the same family. It lies on the tongue velvety, fruity, and full-bodied.\u003c\/p\u003e\n\u003cp\u003eThe fruit alone determines how much water and sugar are added. A ripe apricot needs little help, while a tart passion fruit requires a little more balancing. Alain adjusts this for each variety individually so that in the end, the fruit speaks, not the sweetness. He has been honing these ratios since 1997.\u003c\/p\u003e\n\u003cp\u003eYou will find the varieties with us in 330 ml bottles and some also in 1-liter bottles, depending on whether you are enjoying it alone or serving a dinner party. Tightly sealed and stored in a cool place, an opened bottle stays fresh for a few days, allowing you to sample your way through at your leisure without anything going to waste.\u003c\/p\u003e\n\n\u003ch3\u003eTen varieties from apricot to Williams pear\u003c\/h3\u003e\n\u003cp\u003eThe selection reads like a stroll through an orchard.\u003c\/p\u003e\n\u003cp\u003eIt begins on a sunny note with \u003ca href=\"\/en\/products\/aprikosen-nektar\"\u003eapricot\u003c\/a\u003e and velvety \u003ca href=\"\/en\/products\/alain-milliat-weisser-pfirsich-nektar-330ml\"\u003ewhite peach\u003c\/a\u003e. Things get berry-forward with \u003ca href=\"\/en\/products\/alain-milliat-erdbeer-nektar-330ml\"\u003estrawberry\u003c\/a\u003e and deep-red \u003ca href=\"\/en\/products\/alain-milliat-himbeer-nektar-330ml\"\u003eraspberry\u003c\/a\u003e, and exotic with \u003ca href=\"\/en\/products\/alain-milliat-mango-nektar-330ml\"\u003emango\u003c\/a\u003e and passion fruit.\u003c\/p\u003e\n\u003cp\u003eThe range concludes in an autumnal tone with the \u003ca href=\"\/en\/products\/alain-milliat-williams-birnen-nektar-330ml\"\u003eWilliams pear\u003c\/a\u003e, which smells of ripe pome fruit. Most varieties are available in 330 ml bottles, with the most popular ones additionally available in 1-liter bottles for larger gatherings.\u003c\/p\u003e\n\u003cp\u003eEach variety makes its own entrance: apricot sunny and mild, raspberry delicately acidic, mango rich and tropical. This way, you will find the right glass for every time of day and every mood, from a gentle breakfast companion to a fruity afternoon refreshment.\u003c\/p\u003e\n\n\u003ch3\u003eFruit pulp from fully ripe fruits\u003c\/h3\u003e\n\u003cp\u003eHere, too, the moment of harvest is decisive.\u003c\/p\u003e\n\u003cp\u003eThe more fully ripe an apricot or strawberry is picked, the more fully its aroma finds its way into the pulp, and the less intervention is needed, Alain emphasizes. For each variety, he chooses the origin with the most distinct character and processes the fruit quickly before the scent fades.\u003c\/p\u003e\n\u003cp\u003eThis keeps the glass close to the fruit: the strawberry still earthy-sweet, the peach still floral, the pear still juicy. What is harvested ripe needs no tricks, only the right day.\u003c\/p\u003e\n\u003cp\u003eAlain has been traveling in pursuit of fruit for this purpose since the 1990s, to the regions where a variety thrives best. Sometimes it is the apricot from the south, sometimes the pear from the cooler north. You can taste this effort in the pulp, which feels fuller and more honest than any quick shortcut.\u003c\/p\u003e\n\n\u003ch3\u003eBerries, stone fruits, and exotics in a glass\u003c\/h3\u003e\n\u003cp\u003eThree small worlds can be found in this selection of varieties.\u003c\/p\u003e\n\u003cp\u003eThere are the berries, strawberry and raspberry, which taste like summer meadows and pots of jam. There is the stone fruit, apricot and white peach, floral and gentle. And there are the exotics, mango and passion fruit, which bring a little wanderlust to the glass with their sweetness and acidity.\u003c\/p\u003e\n\u003cp\u003ePrecisely because the selection is so diverse, it is worth having several varieties on hand. Sometimes you are in the mood for the familiar berry from the roadside, sometimes for the distant mango, or the gentle peach after a long day. In this way, a bottle of nectar never becomes routine, but each time a small choice for a particular mood.\u003c\/p\u003e\n\u003cp\u003eThis is how you find the right fruit for every mood – from the familiar home garden to the far away. Every variety is best enjoyed pure and well-chilled at 8 to 12 degrees Celsius.\u003c\/p\u003e\n\u003cp\u003eAnd because a nectar is so dense, a small sip is often enough. Mixed with sparkling water, it becomes a light fruit spritzer; poured over ice, a summer drink; a spoonful in yogurt, a quick dessert. One bottle, many possibilities.\u003c\/p\u003e\n\n\u003ch3\u003eA manufacture with the ambition of great wines\u003c\/h3\u003e\n\u003cp\u003eBehind these bottles lies the same philosophy as that behind wine.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat founded his company in 1997 near Lyon with his first six juices and velvety fruit drinks because he felt that what is taken for granted with wine was being neglected with fruit: terroir. For over 25 years, he has been winning over French sommeliers with this approach.\u003c\/p\u003e\n\u003cp\u003eProduction and bottling take place in Valence in the Drôme, right in the middle of France's largest fruit-growing region. Today, the brand is at home in over 20 countries. The full story is told in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003emanufacturer portrait of Alain Milliat\u003c\/a\u003e. We stock these velvety varieties because they show fruit exactly as it comes ripe from the tree. Simply delicious.\u003c\/p\u003e\n\n\u003ch3\u003eStrawberry nectar with sparkling wine, a delight\u003c\/h3\u003e\n\u003cp\u003eA good fruit pulp is not a thirst quencher; it is a fine ingredient.\u003c\/p\u003e\n\u003cp\u003eWe love pouring strawberry or peach nectar into a glass of sparkling wine to create a fruity aperitif in no time. Served on its own, velvety apricot goes well with a Sunday breakfast, pear with cheese and nuts, and mango with yogurt and muesli.\u003c\/p\u003e\n\u003cp\u003eThe handy 330 ml bottle makes it easy to portion: a dash in punch, a spoonful over ice, a splash in a dessert. Thus, one variety goes a long way and brings a different fruit to the table each time. Our tip: passion fruit over panna cotta – it tastes like a vacation.\u003c\/p\u003e\n\u003cp\u003eFor a gift, place three varieties side by side – a berry, a stone fruit, an exotic – and you have a small cabinet of fruits in a box that everyone is happy to unwrap. Sample your way through the ten varieties and find your glass for the next beautiful occasion, whether at the breakfast table or in a champagne flute in the evening. It brings joy when guests arrive, and also on a quiet Sunday for yourself.\u003c\/p\u003e","products":[{"product_id":"alain-milliat-weisser-pfirsich-nektar-330ml","title":"White Peach Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eVelvety white peach nectar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat’s White Peach Nectar is a French fruit nectar made from white peaches with a 50% fruit content; it is sweet, soft, and elegant. A nectar is made from fruit pulp rather than clear juice, and this one tastes like a ripe summer day.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePeach nectar\u003c\/strong\u003e of this kind is a delicate treat: Alain Milliat’s White Peach Nectar captures the aroma of the heirloom white peach variety, which is juicier and less fibrous than the common yellow peach. With a 50% fruit content, this peach juice is dense and velvety—a nectar of fine, quiet, summery elegance.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate apricot hue, juicy, fleshy\u003c\/h3\u003e\n\u003cp\u003eEven as you pour it, the nectar shimmers with a delicate apricot color in the glass and exudes a bewitching, floral aroma of ripe, sun-drenched white peaches.\u003c\/p\u003e\n\u003cp\u003eThe texture is fleshy and full, the aroma soft and floral, with all the sweetness of a fully ripe fruit. It sits on the tongue sweet, fruity, and velvety—softer and rounder than its red-fleshed relative. Once you have tasted the fine aroma of the white peach, you will recognize it again instantly.\u003c\/p\u003e\n\u003cp\u003eThe white peach is an old, delicate variety that is demanding to cultivate, making it quite rare. It is precisely this tenderness that makes the nectar so special—a quiet, elegant indulgence rather than a loud sweetness.\u003c\/p\u003e\n\u003cp\u003eYou notice the difference immediately: where yellow peaches often seem mealy, the white variety remains juicy, floral, and tender. This peach nectar captures the fleeting freshness that otherwise fades so quickly after harvest. A piece of midsummer, preserved, that still warms you even on a gray winter day.\u003c\/p\u003e\n\n\u003ch3\u003eAs a Bellini with sparkling wine\u003c\/h3\u003e\n\u003cp\u003eThe White Peach Nectar is an elegant companion, whether enjoyed pure or in a festive glass.\u003c\/p\u003e\n\u003cp\u003eChilled and served on its own, it is a velvety delight; topped with sparkling mineral water, it becomes wonderfully refreshing. But its finest hour comes with sparkling wine: mixed together, it makes a classic Bellini, that famous Venetian aperitif that is unthinkable without the white peach. A splash over a sorbet or into a summer punch brings elegance to the glass in no time at all.\u003c\/p\u003e\n\u003cp\u003eThin-walled white wine glasses and a temperature of 8 to 12 degrees are ideal for the white peaches, allowing their floral aroma to be preserved. You will find clearer and more tart options among our \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003ejuices\u003c\/a\u003e, and their stronger, red-fleshed sister is the \u003ca href=\"\/en\/products\/weinberg-pfirsich-nektar\"\u003evineyard peach\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAn heirloom variety from the Gers\u003c\/h3\u003e\n\u003cp\u003eThe fully ripe white peaches for this nectar are harvested by hand in the French department of Gers, not far from Toulouse.\u003c\/p\u003e\n\u003cp\u003eA nectar is made from fruit pulp, water, and a little sugar when a fruit cannot be pressed into a clear juice. Depending on the fruit, regulations often only require about 25 percent fruit content, but Alain puts 50 percent into every bottle. The fruit is harvested fully ripe, because as Alain emphasizes, the flavor develops on the tree, and it is bottled in the Rhône valley south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit farmer from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and nectars to the level of fine wines. His creations quickly won over the sommeliers of gourmet restaurants, with whom he continues to work closely today. Read more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, or discover more velvety varieties, from apricot to Williams pear, in our \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e section. Hats off.\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073595597134,"sku":"026MIL0001","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-weisser-pfirsich-nektar-330.jpg?v=1751007329"},{"product_id":"alain-milliat-erdbeer-nektar-330ml","title":"Strawberry Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eVelvety Strawberry Nectar from Senga Sengana\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat’s strawberry nectar is a French fruit nectar made from Senga Sengana strawberries with 40% fruit content; sweet, velvety, and candy-red. A nectar is created from fruit pulp rather than clear juice, and this one smells just like freshly cooked strawberry preserves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eStrawberry nectar\u003c\/strong\u003e of this richness is a piece of childhood in a glass: Alain Milliat’s strawberry nectar captures the aroma of hand-harvested Senga Sengana, a strawberry variety that ripens to be exceptionally sweet and aromatic. With 40% fruit content, it is dense and velvety, far more than an ordinary strawberry juice.\u003c\/p\u003e\n\n\u003ch3\u003eCandy-red, velvety, with a jammy note\u003c\/h3\u003e\n\u003cp\u003eAs soon as you pour it, the nectar glows an intense candy-red in the glass and scents the air with the seductive aroma of freshly picked, fully ripe strawberries.\u003c\/p\u003e\n\u003cp\u003eThe texture is lush and velvety, and the aroma carries those jammy notes reminiscent of freshly cooked strawberry preserves. It rests on the tongue, fruity, sweet, and velvety, with the aromatic power of a fully ripe berry. \"With its candy-red color, lush texture, and sincere aromas, it embodies gourmet indulgence,\" Alain Milliat himself enthuses.\u003c\/p\u003e\n\u003cp\u003eIt is not without reason that it took third place in the house's 2022 annual ranking. For Alain, the strawberry is the fruit of childhood and the fruit that heralds summer: lively, sunny, and full of sweetness.\u003c\/p\u003e\n\u003cp\u003eThe Senga Sengana has been considered the quintessential strawberry for preserves for decades because its dark, robust aroma remains intact even when processed. That is exactly what you taste in this nectar: no watery sweetness, but genuine, deep strawberry flavor. Those who enjoyed sneaking tastes of strawberry jam from a wooden spoon as children will immediately rediscover that feeling here.\u003c\/p\u003e\n\n\u003ch3\u003eStraight, with sparkling wine, or in dessert\u003c\/h3\u003e\n\u003cp\u003eThe strawberry nectar is a versatile companion, from breakfast to an apéro.\u003c\/p\u003e\n\u003cp\u003eEnjoyed straight and well-chilled, it is a velvety delight; topped with mineral water, it becomes a fruity spritzer; and with a splash of sparkling wine, it transforms into a festive aperitif. A spoonful over vanilla ice cream, in a milkshake, or between two layers of sponge cake: as dense as it is, it shines throughout the dessert kitchen.\u003c\/p\u003e\n\u003cp\u003eA thin-rimmed white wine glass and a temperature of 8 to 12 degrees Celsius provide the perfect stage for the Senga Sengana, allowing its aroma to unfold most beautifully. The \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003ejuices\u003c\/a\u003e are clearer and more tart, and you will find a berry-related option in the \u003ca href=\"\/en\/products\/alain-milliat-himbeer-nektar-330ml\"\u003eraspberry nectar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSenga Sengana and the juice vs. nectar question\u003c\/h3\u003e\n\u003cp\u003eA nectar is created when a fruit cannot be pressed into a clear juice; it is made from fruit pulp, water, and a little sugar.\u003c\/p\u003e\n\u003cp\u003eThe European Fruit Juice Directive allows up to 20 percent sugar in nectar and requires only about 25 percent fruit content, depending on the fruit. Alain pays little mind to that; his strawberry nectar contains 40 percent fruit. The Senga Sengana is harvested by hand because, as Alain emphasizes, the flavor develops on the vine, and processing takes place in the Rhône Valley south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and started his project in 1997 to elevate juices and nectars to the level of fine wines. He sent his first creations to 60 top-tier restaurants and immediately convinced the sommeliers, who found the entire fruit reflected in the glass. Learn more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, and find more velvety varieties from apricot to pear in our \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e collection. Bravo.\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073595662670,"sku":"026MIL0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-erdbeer-nektar-330.jpg?v=1751007334"},{"product_id":"alain-milliat-himbeer-nektar-330ml","title":"Raspberry Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eVelvety raspberry nectar made from Meeker raspberries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat’s raspberry nectar is a French fruit nectar made from Meeker raspberries with 40% fruit content; it is velvety, deep red, and offers a fruity acidity. A nectar is made from fruit purée, not clear juice, and this one comes close to a fine raspberry coulis.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry nectar\u003c\/strong\u003e of this depth is a real treat for berry lovers: Alain Milliat’s raspberry nectar captures the aroma of hand-picked Meeker raspberries from Alsace. With a 40% fruit content, it is dense and velvety—far more than an ordinary raspberry juice—and carries the fine acidity that defines a good raspberry.\u003c\/p\u003e\n\n\u003ch3\u003eDeep red, velvety, fruity-acidic\u003c\/h3\u003e\n\u003cp\u003eEven as you pour it, the nectar glows with an intense, deep red in the glass and gives off the enchanting scent of freshly picked, sun-warmed raspberries.\u003c\/p\u003e\n\u003cp\u003eThe texture is rich and velvety, almost like a coulis, and the aroma carries that fine acidity that gives sweetness its freshness and tension. Fruity, velvety, and vibrant on the tongue, it captures the full power of a ripe berry. Here, you taste the raspberry as it smells in the garden, not the pale aroma of a powdered mix.\u003c\/p\u003e\n\u003cp\u003eThe Meeker variety is a mid-early summer raspberry that provides the fruit farmer with dark red, particularly delicious berries. Sweet and tart at the same time, it is perfectly suited for a nectar with character.\u003c\/p\u003e\n\u003cp\u003eHardly any berry is as delicate as the raspberry; it softens almost immediately after being picked, and few lose their aroma so quickly. In this nectar, all of that is preserved: the scent, the color, and the fine acidity. A piece of high summer that tastes of the garden and the sun even in December.\u003c\/p\u003e\n\n\u003ch3\u003ePure, with sparkling wine, or as a coulis\u003c\/h3\u003e\n\u003cp\u003eThis raspberry nectar is a versatile companion, both in the glass and in the kitchen.\u003c\/p\u003e\n\u003cp\u003eServed pure and well-chilled, it is a velvety delight; topped with sparkling water, it becomes a fruity spritzer; and with a splash of sparkling wine, it makes for a festive aperitif. A spoonful over vanilla ice cream, panna cotta, or cheesecake, and its acidity even cuts a fine figure in a delicate salad dressing. Being as dense as it is, it can replace a homemade coulis in an instant.\u003c\/p\u003e\n\u003cp\u003eThe Meeker variety unfolds its aroma best at 8 to 12 degrees in a thin-walled white wine glass. You can find clearer and more tart options among the \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003ejuices\u003c\/a\u003e, and you will find a berry-flavored relative in the \u003ca href=\"\/en\/products\/alain-milliat-erdbeer-nektar-330ml\"\u003estrawberry nectar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMeeker from Alsace, juice or nectar\u003c\/h3\u003e\n\u003cp\u003eA nectar is created when a fruit cannot be clearly pressed, using fruit purée, water, and a bit of sugar.\u003c\/p\u003e\n\u003cp\u003eThe European Fruit Juice Directive allows up to 20 percent sugar in nectar and, depending on the fruit, requires only about 25 percent fruit content. Alain pays little heed to this, as his raspberry nectar contains 40 percent fruit. The Meeker berries are harvested by hand because, as Alain emphasizes, the flavor develops on the bush, and they are processed in the Rhône Valley south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit farmer from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and nectars to the level of fine wines. His creations quickly won over the sommeliers of gourmet restaurants, with whom he continues to work today. Read more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, or discover further velvety varieties from apricot to pear in the \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e collection. Truly remarkable.\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073595826510,"sku":"026MIL0004","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-himbeer-nektar-330.jpg?v=1751007337"},{"product_id":"alain-milliat-mango-nektar","title":"Mango Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eVelvety mango nectar from ripe mangoes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat's mango nectar is a French fruit nectar made from ripe mangoes with 42% fruit content, sweet, velvety and bright orange. A nectar is created from fruit pulp, not clear juice, and this one brings the full sunshine of the tropics into your glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango nectar\u003c\/strong\u003e with this level of richness is a little trip to the tropics: Alain Milliat's mango nectar captures the beguiling fragrance of juicy, fully ripe mangoes. With a 42% fruit content, it is dense and silky, far more than an ordinary mango juice, with delicate citrus notes that brighten its tropical sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eOrange-yellow, velvety, tropical\u003c\/h3\u003e\n\u003cp\u003eEven as you pour it, the nectar glows a warm orange-yellow in the glass and gives off a beguiling, intense scent of juicy, ripe mango.\u003c\/p\u003e\n\u003cp\u003eThe texture is silky and dense; along with the full mango sweetness, the aroma carries a fine citrus note that provides freshness. Sweet, fruity, and velvety on the tongue, it has an aromatic persistence that is hard to resist. \"The bright orange-yellow color, a velvety texture, a beautiful length,\" is how Alain Milliat describes his nectar himself.\u003c\/p\u003e\n\u003cp\u003eIt is not for nothing that it took fourth place in the company's internal annual ranking in 2022. A mango nectar that tastes as if you had just sliced the ripe fruit yourself: sunny, tropical, and full of life.\u003c\/p\u003e\n\u003cp\u003eThe mango is considered the queen of fruits in many countries, and it shows: fruity, sunny, and velvety, it fills the mouth without ever becoming overbearing. Those who love mango will find its full aroma here, without the tedious peeling and sticky fingers—simple and uncomplicated, straight from the glass.\u003c\/p\u003e\n\n\u003ch3\u003eWith coconut milk or in a cocktail\u003c\/h3\u003e\n\u003cp\u003eThis mango nectar is a sociable companion, enjoyed both on its own and with a twist.\u003c\/p\u003e\n\u003cp\u003eWith a dash of coconut milk and a few ice cubes, it becomes wonderfully refreshing, almost like a lassi, and with gin, vodka, or white rum, it forms the base for an exotic cocktail. A spoonful over yogurt, in a smoothie, or a sorbet: as dense as it is, it brings holiday vibes to the table instantly on gray days.\u003c\/p\u003e\n\u003cp\u003eA thin-walled glass and a temperature of 8 to 12 degrees keep the mango fresh, which is when its aroma unfolds most beautifully. The \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003ejuices\u003c\/a\u003e are clearer and more tart, and you will find exotic relatives in the \u003ca href=\"\/en\/products\/alain-milliat-passionsfrucht-nektar-330ml\"\u003epassion fruit nectar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTropical fruit and the question of juice vs. nectar\u003c\/h3\u003e\n\u003cp\u003eA nectar is created where a fruit cannot be clearly pressed, made from fruit pulp, water, and a little sugar.\u003c\/p\u003e\n\u003cp\u003eThe European Fruit Juice Regulation allows for up to 20 percent sugar in nectar and, depending on the fruit, requires only about 25 percent fruit content. Alain cares little for that; his mango nectar contains 42 percent fruit. Only the pulp of fully ripe mangoes is used, because as Alain emphasizes, the flavor is created in the fruit, and it is bottled in the Rhône Valley south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and started his project in 1997 to elevate juices and nectars to the level of great wines. His creations quickly impressed the sommeliers of gourmet restaurants, with whom he still works closely today. Read more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, and find further velvety varieties from apricot to Williams pear among the \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e. Hats off.\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073601200462,"sku":"026MIL0011","price":6.2,"currency_code":"EUR","in_stock":true},{"title":"1 Liter","offer_id":61100041339214,"sku":"026MIL0031","price":10.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-mango-nektar.jpg?v=1751007387"},{"product_id":"alain-milliat-williams-birnen-nektar-330ml","title":"Williams Pear Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eUnfiltered Pear Nectar from Williams-Christ Pears\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat’s Williams Pear Nectar is a French fruit nectar made from Williams-Christ pears, featuring 50% fruit content—sweet, smooth, and elegant. Nectar is made from fruit pulp, not clear juice, and this unfiltered pear nectar is far too good for mixing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear nectar\u003c\/strong\u003e of this quality is a rare delight: Alain Milliat’s Williams Pear Nectar captures the varietal-typical, melting aroma of the Williams-Christ pear. With 50% fruit content, this unfiltered pear juice is dense and silky, full-bodied and balanced—a nectar with all the warmth of ripe pome fruit.\u003c\/p\u003e\n\n\u003ch3\u003eYellowish-white, silky, full-bodied\u003c\/h3\u003e\n\u003cp\u003eEven as you pour it, the nectar shimmers yellowish-white in the glass and gives off an enticing scent of juicy, ripe Williams pears.\u003c\/p\u003e\n\u003cp\u003eThe texture is silky and dense, the aroma soft and melting, with a good balance of sweetness and acidity and a beautiful length on the finish. It sits on the tongue fruity, velvety, and full-bodied—unfiltered and honest, with the full depth of a ripe pear. Here, you can taste the pome fruit just as it falls from the tree.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this varietal-typical aroma that makes this pear nectar so special: it is not simply sweet, but round and multi-layered, with a hint of honey and a fine, spicy note. This is what a pear tastes like when it has had its time on the tree.\u003c\/p\u003e\n\u003cp\u003eHardly any pear is as famous as the Williams-Christ, which made a career alongside chocolate and ice cream as \"Poire Belle Hélène.\" In this nectar, it reveals its quiet, noble side: fruity, spicy, and melting. Those who love ripe pears will find their full aroma here, without a single one turning brown on the table.\u003c\/p\u003e\n\n\u003ch3\u003ePure, far too good for mixing\u003c\/h3\u003e\n\u003cp\u003eWilliams Pear Nectar is an elegant companion that is best enjoyed pure.\u003c\/p\u003e\n\u003cp\u003eServed pure and well-chilled, it is a velvety treat; it is actually far too good to be used for mixing, as it has no need for it. Nevertheless, it makes for a refined spritzer when topped with mineral water, or an autumnal aperitif with a splash of sparkling wine. A drizzle over spice cake or served with aged cheese is perfect for cool evenings.\u003c\/p\u003e\n\u003cp\u003eServed in a thin-walled white wine glass at 8 to 12 degrees Celsius, the Williams-Christ maintains its melting aroma. You will find clearer and tarter options among our \u003ca href=\"\/en\/collections\/alain-milliat-saefte\"\u003ejuices\u003c\/a\u003e, and sun-kissed relatives in our \u003ca href=\"\/en\/products\/aprikosen-nektar\"\u003eapricot nectar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Williams-Christ, a pear with history\u003c\/h3\u003e\n\u003cp\u003eThe Williams-Christ is an old pear variety that was cultivated in 1770 near London in the nursery of a Mr. Williams.\u003c\/p\u003e\n\u003cp\u003eIts yellowish-white flesh is melting and carries an intense, varietal-typical aroma, which Alain Milliat preserves unadulterated in his nectar. Nectar is made from fruit pulp, water, and a little sugar, but whereas fruit juice regulations only require about 25 percent fruit, Alain brings 50 percent into the glass. The fruit is harvested when fully ripe, because as Alain emphasizes, the flavor is created on the tree, and it is bottled in the Rhône Valley south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit farmer from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and nectars to the level of fine wines. His creations quickly convinced the sommeliers of gourmet restaurants. Read more in our \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, and discover more velvety varieties among our \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e. This is how nectar should be!\u003c\/p\u003e\n","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073603101006,"sku":"026MIL0012","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-williams-birnen-nektar.jpg?v=1751007390"},{"product_id":"alain-milliat-passionsfrucht-nektar","title":"Passion Fruit Nectar","description":"\u003ch2 id=\"speakable-headline\"\u003eExotic passion fruit nectar with a delicate citrus note\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat's passion fruit nectar is a French fruit nectar made from passion fruit with 38% fruit content, vibrant orange and silky. A nectar is created from fruit pulp, not clear juice, and this passion fruit nectar brings the tropics straight into your glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePassion fruit nectar\u003c\/strong\u003e of this intensity is a trip to the tropics: Alain Milliat's passion fruit nectar captures the alluring scent of fully ripened, harvested passion fruit. With a 38% fruit content, it is dense and silky, a passion fruit juice like the carton from the supermarket could never achieve, with delicate citrus notes and full of exotic sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eVibrant orange, silky, exotic sweetness\u003c\/h3\u003e\n\u003cp\u003eEven as you pour it, the nectar glows a warm orange in the glass and gives off an alluring, intense scent of ripe, sun-ripened passion fruit.\u003c\/p\u003e\n\u003cp\u003eThe texture is silky and dense; along with the tropical sweetness, the aroma carries a fine citrus note and the unmistakable acidity of the passion fruit. It feels fruity, exotic, and velvety on the tongue, with an aromatic power that immediately brings distant islands to mind. Here you can taste the full fruit, not just its sweet shadow.\u003c\/p\u003e\n\u003cp\u003eThe passion fruit is a small, egg-shaped fruit whose skin changes color from green to purple as it ripens. Inside is the aromatic, gelatinous pulp with many seeds that gives this nectar its depth.\u003c\/p\u003e\n\u003cp\u003eThe passion fruit owes its name to the missionaries who saw the story of the Passion in its flower, and it does indeed have something theatrical about it: fruity, aromatic, idiosyncratic. Few fruits bring so much character to a glass; often a small splash is enough to transform an entire drink.\u003c\/p\u003e\n\n\u003ch3\u003eWith coconut milk or in a cocktail\u003c\/h3\u003e\n\u003cp\u003eThis passion fruit nectar is a sociable companion, whether enjoyed neat or in a glass with a little kick.\u003c\/p\u003e\n\u003cp\u003eWith a splash of coconut milk and a few ice cubes, it becomes wonderfully refreshing; with gin, vodka, or white rum, it forms the basis for an exciting cocktail. A spoonful over panna cotta, yogurt, or a sorbet: as dense as it is, it refines every simple dessert with a fine touch of the exotic.\u003c\/p\u003e\n\u003cp\u003eThe small 330 ml bottle is just the right size: it's enough for two glasses or an evening for two and is finished before the aroma tires. Once opened, it keeps well chilled for about three days, and you should shake it beforehand because the heavy pulp settles at the bottom. If you want to supply a whole party, opt for the \u003ca href=\"\/en\/products\/alain-milliat-passionsfrucht-nektar-1l\"\u003epassion fruit nectar in the one-liter bottle\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA thin-walled glass and 8 to 12 degrees give the passion fruit room, which is when its aroma unfolds most beautifully. You can find tropical relations next door with the \u003ca href=\"\/en\/products\/alain-milliat-mango-nektar-330ml\"\u003emango nectar\u003c\/a\u003e, which is richer and milder.\u003c\/p\u003e\n\n\u003ch3\u003eWhy passion fruit doesn't become juice\u003c\/h3\u003e\n\u003cp\u003eA nectar is created where a fruit cannot be pressed clearly, using fruit pulp, water, and a little sugar.\u003c\/p\u003e\n\u003cp\u003eThe European Fruit Juice Directive allows up to 20 percent sugar in nectar and, depending on the fruit, requires only about 25 percent fruit content. Alain pays little heed to this; his passion fruit nectar contains 38 percent fruit. Only the pulp of fully ripe fruits is used, because as Alain emphasizes, the flavor is created on the plant, and it is mixed in the Drôme south of Lyon.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and nectars to the level of fine wines. His creations quickly won over the sommeliers of gourmet restaurants, with whom he still works closely today. Learn more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, and find other velvety varieties from apricot to Williams pear in the \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e section. Hats off.\u003c\/p\u003e","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53073605394766,"sku":"026MIL0013","price":6.2,"currency_code":"EUR","in_stock":true},{"title":"1 Liter","offer_id":61105974116686,"sku":"026MIL0049","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-passionsfrucht-nektar-330ml.jpg?v=1751007428"},{"product_id":"aprikosen-nektar","title":"Apricot Nectar","description":"\u003ch2\u003eDiscover Alain Milliat Apricot Nectar from French Bergeron Apricots\u003c\/h2\u003e\n\u003cp\u003eThis sweet, smooth, and elegant nectar boasts an intense aroma of hand-picked Bergeron apricots, preferably sourced from the region around Montélimar and South Lyon. With a vibrant orange appearance, it delights with its silky texture, fresh citrus notes, and the captivating scent of apricot.\u003c\/p\u003e\n\u003cp\u003eAlain Milliat's Apricot Nectar contains a high fruit content of 46%, significantly exceeding the legal minimum requirements, thus offering a particularly intense taste experience. Whether pure, on ice, with mineral water, or as a refreshing accompaniment to sparkling wine – this nectar adds a special touch to every moment.\u003c\/p\u003e\n\u003cp\u003eA bestseller for years, this nectar was voted second place in the 2022 annual ranking. Alain Milliat describes it as \"all the pleasure of a beautiful summer afternoon in a bottle\" – a perfect breakfast juice and indulgence for any time of day.\u003c\/p\u003e\n\u003ch3\u003eApricots – Juice or Nectar?\u003c\/h3\u003e\n\u003cp\u003eNectar – an auspicious word that in botany refers to the sweet liquid from flower calyxes and in Greek mythology is considered the drink of the gods. The European fruit juice regulation distinguishes between juice and nectar, with nectar allowed to contain up to 20% sugar and requiring a minimum of 25% fruit content. Alain Milliat surpasses these requirements with fruit contents between 40 and 50%, which makes his nectars particularly high-quality.\u003c\/p\u003e\n\u003cp\u003eFor the best taste experience, we recommend serving the apricot nectar in a white wine glass at a drinking temperature of 8-12 degrees, so that the fine aromas can unfold optimally.\u003c\/p\u003e\n\u003ch4\u003eAlain Milliat – the Passionist\u003c\/h4\u003e\n\u003cp\u003eAlain Milliat, grandson and son of a farmer, has been running the family business in Orliénas near Lyon since 1983 with great passion and respect for the land. Since 1997, Maison Alain Milliat has been dedicated to producing high-quality juices and nectars for gourmets. The careful selection of hand-picked fruits from all over France guarantees exceptional taste experiences, which are appreciated by renowned gourmet restaurants. With great dedication, Alain Milliat continuously develops new creations that perfectly balance texture, sugar-acid balance, and color.\u003c\/p\u003e","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53086636605774,"sku":"026MIL0014","price":3.9,"currency_code":"EUR","in_stock":true},{"title":"1 liter","offer_id":53086636638542,"sku":"026MIL0048","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-aprikosen-nektar-330ml.jpg?v=1762350209"},{"product_id":"weinberg-pfirsich-nektar","title":"Vineyard Peach Nectar","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eVineyard Peach Nectar by Alain Milliat\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eAlain Milliat's \u003cstrong\u003eVineyard Peach Nectar\u003c\/strong\u003e captivates with its sweet, soft, and elegant texture, as well as an intensely fragrant aroma of ripe vineyard peaches. This red-fleshed peach variety is smaller and less sweet, but juicier and more aromatic than the conventional yellow peach. The unique aroma of the vineyard peach, originally planted amidst the Beaujolais vineyards as a natural early warning system against fungal infestation of the vines, unfolds here in a nectar reminiscent of warm summer evenings, full of freshness and aromatic power.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eFor this high-quality nectar, fully ripe vineyard peaches from the French Rhône département, specifically from the Coteaux du Lyonnais, are hand-picked. The strong temperature fluctuations between day and night intensify the natural aromas of the fruits, which are gently processed to preserve their velvety texture and unmistakable almond notes. With a fruit content of 50%, this nectar offers a particularly intense taste experience that can be enjoyed neat, refreshing with mineral water, or as an aperitif with sparkling wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eWe recommend serving the nectar in a white wine glass at a drinking temperature of 8-12 degrees, so that the complex aromas can fully develop. The Vineyard Peach Nectar combines pleasure and quality at the highest level and is a perfect choice for lovers of exceptional fruit juices.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eNectar or Juice? – Quality and Tradition\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eAlthough the European fruit juice regulation distinguishes between nectar and juice, allowing nectar a lower fruit content and up to 20% added sugar, Alain Milliat focuses on the highest quality: his nectar contains a significantly higher fruit content of 50% than legally required, without compromising on taste and naturalness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: medium;\"\u003eAlain Milliat – Passion for exceptional juices\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eAs the grandson and son of a farmer, Alain Milliat has been passionately running the family business in Orliénas near Lyon since 1983. With respect for nature and extensive experience, he cultivates the best fruit and began producing high-quality juices and nectars for gourmets in 1997. His creations quickly gained favor with top restaurants and sommeliers, which motivates him to continue producing exclusive juices from hand-picked fruit from all over France. This results in unmistakable taste experiences that meet the highest demands.\u003c\/span\u003e\u003c\/p\u003e","brand":"Alain Milliat","offers":[{"title":"330 ml","offer_id":53086821024078,"sku":"026MIL0002","price":4.8,"currency_code":"EUR","in_stock":true},{"title":"1 liter","offer_id":53086821056846,"sku":"026MIL0022","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-weinberg-pfirsich-nektar-330.jpg?v=1751283991"},{"product_id":"alain-milliat-erdbeer-nektar-1l","title":"Strawberry Nectar – 1l","description":"\u003ch2 id=\"speakable-headline\"\u003eOne liter of strawberry nectar for the whole table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAlain Milliat’s strawberry nectar in the one-liter bottle is a French fruit nectar made from the Senga Sengana variety; it is 40% fruit, ruby red, dense, and slightly reminiscent of compote. This large bottle is meant for guests, the bar, and the dessert kitchen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eStrawberry nectar\u003c\/strong\u003e is made from fruit pulp, not clear juice, because a strawberry cannot be pressed. Alain Milliat, a fruit grower from Orliénas near Lyon, uses 40% pulp of the Senga Sengana—a late-ripening variety with firm, fragrant fruit—to create it. The liter is the format for a group.\u003c\/p\u003e\n\n\u003ch3\u003eRuby red, dense, with a compote note\u003c\/h3\u003e\n\u003cp\u003eEven while pouring, you notice how heavily this nectar flows into the glass.\u003c\/p\u003e\n\u003cp\u003eIt glows ruby red, sits pulpy on the tongue, and carries those slightly stewed aromas that recall a pot of freshly cooked strawberries. Fruity, sweet, and lingering—here, the berry wasn't diluted, but stirred. In their 2022 in-house annual ranking, it took third place.\u003c\/p\u003e\n\u003cp\u003eAnyone who snuck jam off a wooden spoon as a child will recognize this tone immediately. There is nothing watery or tame about it; this strawberry nectar has the dark, warm sweetness of a berry that hung on the bush for a long time and was picked late.\u003c\/p\u003e\n\u003cp\u003eA word on practicality, which matters with a large bottle: shake it before pouring, as the pulp settles at the bottom. Once opened, it will keep for about three days if well-refrigerated—so a liter is meant for a group, not a solitary afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Daiquiri to milkshake\u003c\/h3\u003e\n\u003cp\u003eThis is exactly where the liter shows its strength, as this nectar is as much an ingredient as it is a drink.\u003c\/p\u003e\n\u003cp\u003eServed neat and well-chilled at 8 to 12 degrees, it is a velvety delight. With sparkling water, it becomes a spritzer, and with a splash of sparkling wine, an aperitif for everyone at the table. In the bar, it sets the tone in a Daiquiri or Mojito, lending its sweetness to the limes and taking the edge off them.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, a splash goes into a milkshake, a spoonful over vanilla ice cream, or a layer between two sponges. As dense as it is, it holds its own against cream and batter. For breakfast, it stands beside the \u003ca href=\"\/en\/products\/alain-milliat-erdbeer-konfituere-extra\"\u003estrawberry jam\u003c\/a\u003e made from the same variety, making a lovely pair. For individual enjoyment, the \u003ca href=\"\/en\/products\/alain-milliat-erdbeer-nektar-330ml\"\u003estrawberry nectar in the small bottle\u003c\/a\u003e is available.\u003c\/p\u003e\n\n\u003ch3\u003eA Hamburg strawberry in a French glass\u003c\/h3\u003e\n\u003cp\u003eThe Senga Sengana does not come from Provence, but from Ahrensburg near Hamburg.\u003c\/p\u003e\n\u003cp\u003eThere, in 1954, Reinhold von Sengbusch crossed the Markee and Sieger varieties, resulting in a berry that retains its dark aroma even when processed. Its name still carries his mark today: Senga from Sengbusch. In the 1960s, it grew to hold nearly 80% market share in Europe and was the first strawberry suitable for freezing.\u003c\/p\u003e\n\u003cp\u003eThat this very North German breed ends up in a French workshop fits Alain: for every fruit, he seeks the origin with the most variety-typical aroma, not the closest one. It is prepared in the Drôme, as close to the fruit as possible. The taste is created on the bush, as Alain emphasizes, not in the pot.\u003c\/p\u003e\n\u003cp\u003e\"For me, the strawberry is the fruit of children,\" he says, \"and the fruit that heralds the summer.\" Alain, a fruit grower himself, took over the family farm in 1983 and, starting in 1997, elevated fruit to the level he knew from wine. Learn more in the \u003ca href=\"\/en\/collections\/alain-milliat\"\u003eportrait of Alain Milliat\u003c\/a\u003e, and find more velvety varieties among our \u003ca href=\"\/en\/collections\/alain-milliat-nektar\"\u003enectars\u003c\/a\u003e. Hats off.\u003c\/p\u003e","brand":"Alain Milliat","offers":[{"title":"1 liter","offer_id":59298728444238,"sku":"026MIL0023","price":10.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alain-milliat-erdbeer-nektar-sengana-1000ml.jpg?v=1775120987"}],"url":"https:\/\/norgutes.com\/en\/collections\/alain-milliat-nektar.oembed","provider":"nur Gutes","version":"1.0","type":"link"}