NAME

Poiré demi-sec

ALCOHOL

2% vol.

ELABORATION

Varietiess used : Plants de Blanc, Fosset, Poire de Cloche, Mordouet

Our Poiré is made in the respect of traditional process making methods :

first the apple 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 natural clarification of the most slow alcoholic fermentation (1 to 3 months) bottling

storage in refrigerated cellars (10 to 12°C)

Annual sales : between 15 000 and 20 000 bottles.