We market pears for 20 farms with a total cultivation area of 32 hectares. Unlike apples, pears develop all their particular aromas only after a degreening process. This happens with care in our cold rooms at -0.5 to 0 degrees; they are then sorted, packed up and delivered to stores as fast as possible.
Shape: small to medium Base color: green to green-yellow Overcolor: brown-red to red Flesh: fine-celled, juicy, melting Taste: predominantly sweet with a fine acidity
Sorten
Shape: medium to large Base color: yellow-green Overcolor: orange, lenticels clearly visible Flesh: yellow-white, fine-celled, melting Taste: sweet, with typical, intense aroma
Shape: medium to large, typically bulbous pear shape Base color: green Overcolor: delicate red on the sunny side with slight russeting Flesh: fine-celled, crisp, white Taste: aromatic, juicy
Shape: medium to large, bottle-shaped, goblet-bellied Base color: light green to light yellow, Overcolor: almost entirely cinnamon-like russet, cinnamon brown to old gold Flesh: yellowish white Taste: very juicy, meltingly sweet, delicately spiced
optimal availability
maximum availability
Pears are more sensitive to ripening and storage. As with apples, special club varieties have been developed for pears, adapted to the climatic conditions and soils of Austria.
The QTee/Celina pear (cross Williams Coloreede Juillet) is a sweet, medium-sized fruit with green base color and intense red cheeks. It is available as early as from mid-August, with an enticing taste and firmness.
This classic pear is yellow-green in color with an orange overlay. The Williams pear combines a sweet, intense aroma with a delicate, smooth flesh.
This new variety is a cross between Winter Trout and Conference. The pear develops its full, sweet aroma during storage and is green with a red overlay.