Apple Tree Reinette de Brive - Malus domestica

The  'Reinette de Brive' apple is an old variety, it is hardy with regular productivity. The apple is often described as the best apple for long-term storage. It is also a fruit of high quality, with a very green smell that is atypical, with hints of herbaceousness or fresh leaves.  In terms of appearance, the apple is yellow with brown spots and a fairly large corky ring around the pedicel, which has earned it the nickname "reinette with a black bottom". The skin sometimes takes on a slight pink hue when exposed to sunlight.

The apple tree is native to Europe where its presence has been documented since ancient times. The 'Reinette de Brive' Apple is an old variety whose origins are located between Limousin and Ardèche. The tree demonstrates regular productivity despite average vigour. The white, semi-late to late blossom avoids the most destructive frosts. This apple tree grows very well even at medium altitudes. It is self-sterile and the presence of apple trees which flower at the same time is necessary. The 'Reinette de Caux' and 'Reine des Reinette' varieties are the most suitable pollinators, but 'Golden Delicious' will also do the job. Harvesting takes place in November and the fruits picked can be consumed until April-May, and even longer if the storage conditions are optimal. To fully enjoy its flavours, it is best to store these apples until January. For storage, a cool and well-ventilated room is required, with an ideal temperature of 8°C (46.4°F). A garage or a basement is better than a cellar, which is often too humid. The harvested apples, placed on clean shelves or crates, should be stored flat with the stem down and ideally separated from each other by 1 or 2 cm (0 or 1in).

The fruits are of good size, slightly larger than the average apple, and round with a slight conical shape. The skin is golden yellow, marked by small bronze spots and adorned with a large brown circle around the pedicel. This rough-looking skin contains a highly aromatic flesh, described as exquisite in André Leroy's Pomology Dictionary. It is juicy, sweet, and pleasantly acidic.

These apples are particularly good for eating raw. They can, of course, be used in pastries, jams, or savoury dishes, especially with cheeses.

Thinning of the fruits is obligatory for this variety, keeping one or two fruits per cluster depending on the vigour of the branches that bear them.