The pear is a fragile fruit produced by trees that are often centuries old. As soon as it falls to the ground, the pear must be picked up and immediately pressed. The pear musts from the pressing of the crushed fruit ferment in winter in vats before being bottled for a natural foaming.
Perry is characterized by its lightness and elegance. The natural foaming of perry in the bottle is the origin of its fine bubbles. Supported by a beautiful acidity, perry is a drink that is both refreshing and festive. Great perries are particularly difficult to produce.
Perry is drunk chilled in a flute. It is enjoyed as an aperitif, but it also goes ideally with seafood, salads, steamed fish, fresh goat's cheese or even sorbet.