Blackcurrant
The blackcurrant shrub, which is part of the Saxifragaceae family, belongs to the Ribes botanical genus, just like red and white currants. It is also known as the black gooseberry. Its fruit is rich in vitamin C.
Blackcurrant shrub
Unlike red and white currants, the blackcurrant bears its fruit on new shoots instead of on old ones, which give the berries their dark violet, almost black colouring.
The berries, leaves and buds all have a very strong smell.
The sweetest blackcurrants are produced in areas with continental climates and hot summers.
The fruit
In France, blackcurrant farming is widespread: the main production areas are the Loire Valley, the Rhône Valley, Burgundy and the Paris basin.
Different varieties are grown; substantial research work has been carried out to enhance the characteristics of these varieties.
The “Noir de Bourgogne”, which is grown extensively throughout the various production areas, is the most powerful and finest variety. Once macerated, it produces the best products.
Cherry Rocher makes its products every year with several hundred tons of blackcurrant, in particular the “Noir de Bourgogne” variety.
Cerise 
Mûre 
Cassis 
Myrtille 
Pêche 
Framboise 
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Blackcurrant shrub
Unlike red and white currants, the blackcurrant bears its fruit on new shoots instead of on old ones, which give the berries their dark violet, almost black colouring.
The berries, leaves and buds all have a very strong smell.
The sweetest blackcurrants are produced in areas with continental climates and hot summers.
The fruit
In France, blackcurrant farming is widespread: the main production areas are the Loire Valley, the Rhône Valley, Burgundy and the Paris basin.
Different varieties are grown; substantial research work has been carried out to enhance the characteristics of these varieties.
The “Noir de Bourgogne”, which is grown extensively throughout the various production areas, is the most powerful and finest variety. Once macerated, it produces the best products.
Cherry Rocher makes its products every year with several hundred tons of blackcurrant, in particular the “Noir de Bourgogne” variety.
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