Product Description
NORMANDIE
“Poiré”
Region : Coming from orchards of standard trees and cordons identified by the INAO and located in the “Pays d’Auge” appellation area (part of the Calvados département but which also takes in a few adjoining communes in the Orne and Eure), the apple trees are planted in the shallow soil of argilo-calcareous slopes and enjoy a temperate oceanic type of climate.
This cider made exclusively on the clay and limestone hillsides within the Pays d’Auge. The fruits are harvested in traditional high stalk orchards that combine tree cultivation and the growing of grass for livestock.
AOP : Normandy
Apple Variety : Poire de Grise 30%, Poire Verte de Manerbe 35%, Plan de Blanc 35%.
Domain : Le Père Jules (45 ha)
Type of Soil : Clay and limestone
Features : 4% alcohol, contains sulfites.
Cultural method : Le Père Jules works only with pears from the estate. They follow organic principles and let their 100 cows go freely on the property, so they provide natural fertilizer. After the harvest, late October-November, on the grass after the fruit has fallen naturally, the pears are grated within 72 hours of harvesting. The pulp obtained is vatted for a while before being pressed. The estate is under process for organic label. Hand-harvested.
Making : The pressing is done with a pneumatic press for a soft and controlled extraction. Alcoholic fermentation starts naturally in a stainless still tank and lasts 2 months.
After the alcoholic fermentation, filtration is done and the still Poiré is bottled. Bottles are layed down in a cellar for 6 weeks. The second fermentation «Prise de mousse» takes place naturally and the Poiré becomes sparkling. There is no pasteurization.
The Colour : Bright and shiny yellow color.
The Smell : Fresh and clean pear taste, zesty and flowery.
The Taste : This Poiré offers a great freshness and finesse. Taste of pear and white flowers develop along the tasting.
Serving Suggestions : For an aperitive. It also pairs very well with seafood, fish, goat cheese and poultry.
To be served at 8-12°C.
