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Bonita
Beauty meets acidity: This bright and smooth crossover between Topaz & Cripps Pink makes the pests stay away, therefore, it is especially popular in organic farming.
Bonita: the sweet details
The Czech Institute for Experimental Botany is the cradle of Bonita apples. The experts there have succeeded in breeding a scab-resistant variety. This means that Bonita apples do not have to be protected with artificial products and are therefore absolutely ideal for organic cultivation.
The Val Venosta farmers thought so too and in 2016 entered the race with 60.000 Bonita trees. In the meantime this variety has found its way into integrated cultivation. Year after year it delights the farmers and you with rich crop yields.
But take note! The bright red lady is not too easy to find, because she is available only from January to March.
The Val Venosta farmers thought so too and in 2016 entered the race with 60.000 Bonita trees. In the meantime this variety has found its way into integrated cultivation. Year after year it delights the farmers and you with rich crop yields.
But take note! The bright red lady is not too easy to find, because she is available only from January to March.
Would you like some more?
Here are other goodies with apples ...
The beautiful acid
Topaz makes biting the sour apple worthy! The aromatic fruit impresses with a pleasant acidity and is also a common variety in organic farming.
The yellow wonder of taste
The alabaster-yellow colored delicacy radiates a touch of exoticism, because its fine pulp leaves delicate notes of pineapple, pear and citrus on the tongue. Tastes like holidays!
The classic delicious
Golden Delicious is our main variety and, therefore, the queen of Val Venosta apples. That the most popular apple has a real quality, can be seen in its lovely red cheek. By the way, this is typical of fruits on a hillside.
Explosion of intense flavour
The Fuji apple is named after a volcano, but inside the Japanese is very sweet.
The versatile gold piece
To be consumed fresh, baked, cooked, stewed and toasted, the apple of New York really is worth gold.