Poiré

Poiré is made by fermenting the juice of fresh pears. Although it is less well known to the public than cider, it is nonetheless a beverage of great gustatory value. Poiré is mainly produced in the Domfront and Mortain regions, and is part of Normandy's traditional heritage.

In making Poiré, pears undergo the same treatment as apples for cider, which is why some cider producers have decided to diversify, and Poiré production has naturally become a sideline.

As the method of making Poiré is similar to that of cider, cider producers had no difficulty in quickly developing quality products. In fact, some Poirés have been awarded the AOC Poiré Domfront appellation d'origine contrôlée. Discover this appellation at Eric Bordelet.