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.