Poiré de Normandie
Delicate and refined.
Finesse
Limpidity
Pleasantly sour taste
Sparkling
- Finesse
- Limpidity
- Pleasantly sour taste
- Sparkling
The terroir
Traditionally rooted in the southern part of Normandy, pear cultivation is gradually making its way into the Bessin.
The arboriculture
The traditional high stem pear trees are impressive in appearance and mature after several decades. The Plant de Blanc, the Rouge Vigné, the Deux Cloches, many others are typical varieties used to make Poiré.
The process
The pears are harvested from October to November depending on their maturity. After manual sorting, they are pressed on a belt press. The juice placed in vats will slowly ferment over the winter under the watchful eye of the cellar master. In the spring, the Poiré is bottled.
