Perry

Perry making

Perry is made like cider, but with extra care as pears are more fragile than apples. The harvesting of perry pears requires a certain amount of delicacy. The harvest generally takes place in October and November after the fruits have naturally started to fall in the orchards.

The first stage in perry making it to crush the pears to make it easier to extract the juice. Next comes the pressing, which is done with the help of a hydraulic press. The pressure exerted on the crushed pears serves to extract the juice. This is collected in barrels or stainless steel vats.

Then, the juice is drawn off to ensure all impurities are removed. Fermentation takes place at a temperature of 12 to 15 degrees and happens slowly over several weeks. During this crucial period, the alcohol level is checked regularly to monitor its progress. Bottling takes place in January and February. Perry can then be stored for several years.

Poiré Domfront AOP

Poiré Domfront AOP is made with specific perry pears from the Domfront region such as Plant de Blanc, which gives it its fruity flavour. Poiré Domfornt has a beautiful golden yellow colour.

Its nose is fruity and floral and its light acidity in the mouth has a hint of astringency. It is best drunk well chilled as an aperitif and goes very well with desserts. Gently alcoholic (4 % vol.), perry is drunk in a champagne flute or tulip-shaped glass.

Since 2019, the production of Poiré Domfront has been listed as part of France’s intangible cultural heritage. This knowledge, which is passed down from generation to generation, is particularly unusual, but also vulnerable as the number of pear orchards has diminished.

Excessive drinking is dangerous for your health. Drink in moderation.