A sign of quality, the European PGI (Protected Geographical Indication) label guarantees compliance with a strict and demanding quality charter for growing Corsican Clementines. The citrus-growing soils of the PGI zone of Corsica notably stand out for their light, acidic character, which gives Corsican Clementines their remarkable organoleptic qualities. The influence of the sea and nearby mountainous terrain also provides the terroir with mild temperatures, high rainfall and high humidity, which contribute to the fruit's colouring and delicately sweet, acidic taste. Ponthier has chosen to source its clementines from Domaines de la Taste, spread over 70 hectares on the eastern plain of Pianiccia. Headed up by Bertrand de la Taste and his son Yoann, the De La Taste family has chosen to practice reasoned, prudent and responsible agriculture, with an increasing portion dedicated to organic farming. The clementine trees flourish without inputs thanks to the use of parasite-eating insects. Fertiliser is used sparingly and the soils are analysed every year. The Corsican Clementine can be recognised by its green leaves clinging to the stalk, proof of its freshness. Orange in colour, sometimes flecked with green, small in size, with a smooth, fine and shiny peel, this sun-drenched citrus fruit is picked by hand when fully ripe and offers juicy, seedless segments of a sweet flavour, refreshing and indulgent. This delicious citrus fruit inspired Ponthier's crush recipe, made from whole clementines. In Ponthier's processing workshops in Objat, the oranges are blanched twice then cold candied to reveal the full power of their aromas before being crushed. The crush can add intensity and substance to pastry creations; it can be used as it is or ground more finely if needed.