Soils – rich, deep loam soil.

Perry Making – The Pears were manually harvested in September. The fruits were stored in wood palox under shelter for better ripeness.

The fermentation takes place in tanks, and is then blended with natural yeasts.

The poiré was bottled in april, with natural bubble formation and no added sulfur (non-carbonated and non-pasteurized). The bottles are stored lay down on latte, for at least 24 month, then a fly disgorging.

Alcohol volume : 5 %

Gastronomic Extra Dry Perry – Complexe nose, such as citrus fruit and pears, light golden color, with fine bubbles.

Beautiful minerality, very refreshing, nice citrus fruit and pear flavour.

Tasting suggestions –

Ideal as an aperitif or with oysters and seafood, marinated artichoke, blue cheese or pear crumble with dark chocolate.

Cool before serving at 10°C.