Jérôme Forget’s Poire cidres come from traditional

pear orchards that are quite unique in Europe.

 

At Ferme de L’Yonnière, Jérôme harvests 15 hectares

of high-tree orchards in which all fruit is hand-picked.

His pear trees are indigneous varities that are surrounded by pastures and Normandy cows. Most of his trees are 200 years old and older and all fruit is hand picked from the ground, ensuring that only ripe fruit is collected.

 

Only local varieties of pear are used, fermentation via the ambient/indigenous yeast from the trees and pasture and tends to work very slow and the drink’s sparkle comes naturally from a second in-bottle fermentation. Jérôme does not use any chemicals in his pasture or in his cidery, and no sulfites are added to the wines at any time.

 

Production is carried out at the farm, from start to finish. He produces a single variety poiré called Fossey named after the variety used, and also a blend of Vinot, Pomera and Plant de Blanc to make Vinot, a completely fermented poiré.