Unfiltered & Unpasteurized
Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years.
Its typical lightness and elegance make Christian Drouin Poire a traditional drink in the Normandy. Its fine bubbles are naturally produced in the bottle. With its delicate marriage of crips acidity and discreet sweetness Poire is both refreshing and festive.
You will enjoy Christian Drouin Poire served chilled in a champagne flute, as an aperitif. It also goes beautifully with salad {artichoke, endive} shellfish {e.g. oysters}, terrines, steamed fish, goat cheese and fruit sorbet.
Production:
Plant de Blanc is the most important varietals in our blend (about 60%). It is ripe quite early around September of each year.
We use two other sweeter varietals : Muscadet and Tricotin, which give roundness and fruity character to the poiré.
Avenelle and Poire de Grise are more acidic. They mature later in the season {around November}. After being picked the pears are being quickly crushed. They will go through a small maceration (a few hours) before being pressed.
The complex pear juice is then settled and racked before the natural fermentation starts. Fermentation takes around 5 to 8 weeks. When density reached 1023, we cool down the juice and filter it slightly to stop the fermentation. We then have to fine the poiré (to maintain colour and astringency), rack it again and finally bottle it.
The “prise de mousse” takes about 6 weeks.
Poire "Pear Cidre"
Alc./Vol.: 4.0
