Peach varieties can be: Portici, Petra, Dulcinea, Cafona, Orange Ruby and other varieties to a lesser extent. Cultivation Apricot cultivation takes place in Emilia Romagna, Tuscany and other particularly suited Italian areas, according to the organic regulation. In organic orchards it is important to have a good distance between the trees to allow light to reach all parts of the canopy and to have a more ventilated environment. The containment of weeds takes place in spring / summer through mechanical mowing with the shredder. Processing Apricots are harvested by hand and processed in a short time. The fruit is washed, sorted, crushed and then passed to obtain the puree, which is filtered and pasteurized. This is then mixed with water and cane sugar and then homogenized to obtain the nectar, which is pasteurized (heat treatment to make it stable).