Pears are a lot more fragile than apples. Therefore, they are harvested by hand and crushed as soon as possible. Maceration, for a period of time is not necessary and there is no defecation as with cider. Alcoholic fermentation can then proceed and filtration. It will take 8 to 12 weeks for the sparkling effect to occur naturally.
Taste is mostly characterized by fineness and subtlety. Served very cool or with a dash of blackcurrant liqueur. Matches very well fish, crustaceans,white meat or any salad.
Producer and proprietor-harvester of apple cider, Calvados, Pommeau de Normandie and pear cider since 1919, on 45 hectares planted with about sixty varieties in a traditional orchard of standard trees, with pays d'Auge Appellation d'Origine Contrôlée status. AOC. The ciders are 100% pure juice like all French ciders or Perry must be by law and no addition of anything but sulphite under strict conditions is permitted. This is very important to bear in mind when in most countries of the world ciders can have up to 45 % water added , with sugar, aromatics synthetic or natural, sugar, alcohol, preservatives etc. Absolute authenticity and tradition guarantees that beside the strict French cider regulation, Le Pere Jules, do not pasteurize, nor add sulphites to their ciders , meaning their quality is unmatched, but they are unpredictable, subject sometimes to secondary explosive fermentation, making champagne to look tame in comparison.