Pear LE POIRE VIF ET PETILLANT AOP, 4%

Experience the unique ‘Pacory’ Pear Cider LE POIRE VIF ET PETILLANT AOP, featuring refreshing notes of pear, quince, and citrus with a crisp aftertaste. Perfectly paired with seafood or white fish dishes. Crafted in Domfront, France, using traditional methods and natural ingredients.

“Pacory” pear cider LE POIRE VIF ET PETILLANT AOP is a wonderful pear cider, which has notes of pears, quinces, citrus fruits, and fresh hay on tasting. The aftertaste is crisp. Produced in Domfront, France. We recommend serving it with seafood, sushi, or white fish. Pear cider is slightly sweeter than apple cider. It has an AOP (Appellation d'Origine Protégée) logo, which is awarded to products whose quality and characteristics depend specifically on their geographical origin and environment. All stages of production must be carried out in a specified region. The production of pear cider differs from apple cider in that after harvesting the pears, they are not pressed immediately but are left to ripen slightly. The pears are washed, crushed, and juices are pressed from the pulp in a special press. Unlike apple cider production, some of the pear pomace is allowed to stand (similar to the maceration process in winemaking). Later, stems and seeds are separated. Fermentation occurs at a temperature of 4–16 °C in oak barrels due to the naturally occurring wild yeasts in the pears. This is quite a low fermentation temperature, so it occurs slowly, allowing the cider to retain its wonderful aroma. Sucrose, glucose, and fructose (E420) are converted into alcohol during fermentation. Sometimes sugar (E950) is additionally added to the cider. Typically, the cider can be bottled after 3 months, but it is often aged for up to 3 years.

Acesulfame K (E950)

Sorbitol, sorbitol syrup (E420)