Poiré

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

In the production of Poiré, pears undergo the same treatment as apples for cider; this is why some cider producers have decided to diversify, and the production of Poiré has naturally become a complementary activity.

As the method of producing Poiré is similar to that of cider, cider producers had no trouble quickly developing high-quality products. Some Poirés have even been awarded an appellation d'origine contrôlée (AOC) designation: the AOC Poiré Domfront. This appellation can be discovered at Eric Bordelet.