Varieties used : Plants de Blanc, Fosset, Poire de Cloche, Mordouet. Our Poiré is made in the respect of artisanal process making methods:
 first the pears are picked up to the right maturation manually or mechanically  washed
 crushed
 the pulp is put into a vat open air to release its aroma
 the pulp is then pressed
 clarification of the most
 slow alcoholic fermentation (1 to 3 months)  bottling
 storage in refrigerated cellars (10 to 12°C)
TASTING
Beautiful pale yellow colour, thin bubbles. Smelling : very fruity
Tasting : refreshing
SERVING SUGGESTIONS
The Poiré must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.
Poiré is a sweet and refreshing product. It is usually served :
● as an aperitif alone or as a “kir normand” (with Crème de Cassis).
● with fruit desserts as the apple pie (ideally with sweet fruits).
PRESERVATION
With optimal preservation conditions (around 10°C and upright stocking), the Poiré can be kept between 1 and 2 years.