Bottle 75cl - 2% vol.

Elaboration :

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

The Poiré must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.


Serving suggestion :

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.


For further information, download the detailed technical description of this product.

Download data sheet