mise en bouteille du poiré Domfront


The key points of the specification

AOP/AOC means that production is in accordance with specified criteria :

  • to only use varieties of poiré pears, among them the “Plant de Blanc” that gives Poiré Domfront AOP its particular character,
  • fruit is collected at maturity after falling from the tree rather than being picked,
  • slow, natural fermentation without the addition of agents to influence the yeast’s work,
  • 100% natural effervescence in the bottle (the addition of gaseous substances is forbidden),
  • pasteurisation is not permitted.

The producers’ focus is entirely towards producing a poiré of quality. The exacting standards are laid down in an official specification : all the batches are tasted by a panel of specialists, restaurateurs and producers and must be accepted by general consensus before being registered in the new charter “Poiré Domfront AOP”.

The Plant de Blanc, the queen of pears : minimum 40%

Plant de Blanc pears
There are 90 varieties of poiré pears. For the AOP Poiré Domfront, 30 of these have been selected. They are essentially small pears with a sour taste that you would bite into only if you had to! Rouge Vigné, Gros Blot, Plant Roux, De Cloche, Gaubert… they each have their own qualities, but the variety that surpasses them all is the Plant de Blanc. Juicy and acidic, this variety is the constant of Poiré Domfront. Whilst it must make up at least 40% of Poiré Domfront, in reality this is between 60% – 80% of the content. Some producers have even chosen to use only this variety for some batches.

The stages of production of Poiré Domfront

Pears of Plant de Blanc
1. The Plant de Blanc brings a softness and roundness to Poiré Domfront. Its fruit is collected separately from other varieties.
pears are gathered by hand or by machine
2. During October and November the pears fall from the trees and are collected by hand or by machine.
a clear and gold juice
3. After sorting and crushing, the pears are pressed to produce a pale gold juice with a distinctive floral bouquet.
poiré in vats
4. Placed in vats, the poiré slowly ferments over a period of 3 – 4 months under the watchful eye of the producer.
the bubbles are created naturally in the bottle
5. The fermentation continues in the bottle where the pears’ natural yeasts create the bubbles.
The batches are tested
6. To be accredited the AOP label, batches of Poiré AOP Domfront are tested by a panel of experts.