Le Père Jules - Poiré Bouché - Normandy Pear Cider

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Price: $15.99

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Producer	Le Père Jules
Country	France
Type	Pear Cider
Sku	26308
Size	750ml

Three varieties of pears(30% Poire de Grise, 35% Poire Verte de Manerbe, 35% Plan de Blanc) are sourced from orchards planted more than 100 years ago are used in this perry.

After the harvest in late October, the pears are stored in a dry and ventilated room for about 2 weeks. Le Père Jules uses then a pneumatic press for a soft and controlled extraction. It takes approx. 2.5 hours to press 4400 pounds. They extract only 65% of the global volume of pear to turn into pear juice.

Alcoholic fermentation starts then naturally in temperature controlled stainless still tank, and lasts 2 to 3 months. Two rackings are done during this process, one in the middle of fermentation and a second one at the end. When alcoholic fermentation is over, they do a light filtration and bottle the still perry.

Bottles are then laid down in the cool century old cellar for 6 weeks. Then starts the "prise the mousse" or natural carbonation process. The residual sugar of the original pear wine gets consumed by the indigenous yeasts remaining and create a natural second fermentation.

Alike in Champagne, this technique is called "methode ancestral", "traditional method" or "natural method" and it usually produces sparkling with fine digestive bubbles and harmonious aromas and flavors. When the second fermentation is over, bottles are stocked in a stand up position until their release. There is no pasteurization.

About Le Père Jules:

Le Père Jules cider-house is located in Lisieux, a village of the Pays d’Auge AOC, in the heart of the Normandy region. In 1919, Jules Desfrieches, a veteran from world war one, retreated to his family farm and pressed his first bottles of cider.

In 1949, his son, Léon, took over the family estate and renamed the cider-house “Le Père Jules” as an homage to his father. Léon's son, Thierry, joined the family business in 1976, followed in 2002 by his own son, Guillaume, who now runs the 250 acres estate with 100 acres planted with bittersweet apple trees and 25 acres planted with pears.

The Desfrieches have been following organic practices since the start relying on 100 roaming cows to provide the natural fertilizer and high stalks trees planted far from each other to avoid diseases and contamination.