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Oct 29 2019

Peras de Rincón de Soto PDO

Fruit from the Pyrus Communis L species, from the Blanquilla and Conference varieties, Extra and I categories, for fresh consumption.

Tasting notes

Very sweet flavor, with a syrupy finish, no acidity whatsoever. It melts in the mouth, with no presence of grains in the flesh. The pear has a light aroma, characteristic of ripe fruit.


Other notes

Rincón de Soto pears are larger, longer, sweeter, firmer and with a greener skin than other fruits produced in the surrounding areas. Parameters:

- Firmness Value: between 12 and 13.5 ib/cm2.

- Soluble solids: Soluble solid content is from 13-19 ºBrix.

- Minimum caliber: the caliber, determined by the maximum diameter around the mid-section, will be 58 mm (2.28 in) for Blanquilla and 60 mm (2.36 in) for Conference pears.

- Natural russeting Without the use of abrasive chemical products.

- Stalk intact Whole, round and undamaged, ensuring that the rest of the fruits are not damaged.


Production / Processing method

Initial planting is based on a correct plantation design, following suitable criteria and a balanced, correct application of the cultivation methods used. Trimming and harvesting are both carried out manually.
No irrigation is carried out during the flowering period or the days before harvest, as this would lead to cracking of the fruit, thus decreasing its value. This situation may only be reversed in the case of adverse weather conditions, and must be pre-authorized.

The ripening phenomenon is essential to obtain not only quality fruit, but also its long, perfect preservation. In order to guarantee this, the time chosen for the harvest is crucial. The exact moment is determined by a technician, and the decision is based on the size of the fruit, its color, the color of the pips, its resistance to pulling and the firmness of the flesh.

Manual harvesting techniques are always employed, and a minimum of two phases are used.

The fruit is plucked at the precise point where the stalk meets the branch. To do so, the fruit is held at the base and pulled upwards. In this way, the stalk remains intact, rounded and undamaged, ensuring that it does not harm the rest of the fruit during handling and storage. Only pears free from blemishes or deformation are harvested, and they must have a minimum caliber of 58 mm (2.28 in) for the blanquilla pear and 60 mm (2.36 in) for the conference variety.

Transport takes place quickly, with no more than 6 hours passing between the pear harvest and its arrival at the warehouse, always in optimum conditions.

Following correct preservation in conventional cold rooms or controlled atmosphere rooms, the pears are re-weighed manually, before being packaged. They are packed in single layers, with bubble wrap to immobilize them, thus avoiding any damage from knocks or contact with other fruits.


Geography / Relief and climate

The location of pear tree cultivation in the low areas of the Rivers Ebro, Cidacos and Alhama is ideal for the correct development of exceptional quality pears. This is because the land is flat, clear, unobstructed, well-ventilated, deep, wet, permeable and healthy, with no active or silty lime or clay-like silicon. This ensures high levels of exposure which avoids freezing from evaporation, and allows the appearance of natural russeting brought about by fog, without the need to use chemical products to burn the surface of the fruit.

It is, however, the climate of the protected geographical area that clearly ensures that Rincón de Soto pears have the color, aroma, caliber, acidity, flesh consistency and high soluble solids content exclusive to the zone.

High average temperatures (21 ºC (69.8 ºF) in June), with no significant nocturnal contrasts and a lack of Spring frosts, favor the rapid growth of the fruit. During maturation, however, the shorter days, the nocturnal contrast of temperatures, the high number of sunlight hours and high solar radiations become the direct cause of the higher percentage of soluble solids in these fruits (13-19ºBrix) than in those from the surrounding areas. The fruits' sugar content is the main measure of internal quality, as this (along with acidity) is what conditions the flavor.

Furthermore, the contrast between high daily temperatures in the summer and the cool nocturnal temperatures close to harvest time determines the firmness and characteristic texture of the pears. The high temperatures during harvest time provoke the emission of volatile components, mainly ethylene and its aromatic properties, thus contributing to the individual aromas of the Rincón de Soto pears.

In addition, the traditional practices (unique to the area) represent a link between the specific characteristics of these pears and their geographical surroundings. In this way, the manual trimming and harvesting ensure that the amount of pears on each tree is adequate, thus increasing their caliber and sweetness without destroying their structure and balance.


Regulatory Council

Consejo Regulador de la DOP Peras de Rincón de Soto
Avda. Príncipe Felipe, 7 - Bajo
26550 Rincón de Soto (La Rioja)
Tel: (+34) 941 141 954
consejo@perasderincondesoto.com
www.perasderincondesoto.com


Sources:
 
- Spanish Ministry of Agriculture

- Regulatory Council, Peras de Rincón de Soto PDO

Only pears free from blemishes or deformation are harvested.
PDO Peras de Rincón de Soto
PDO Peras de Rincón de Soto Log
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