Pear cider pears are rare and demanding fruits, essential for crafting poiré, a delicate and refined beverage. Their cultivation presents quite a challenge, with the pear trees meant for poiré following an exceptionally long cycle: "100 years to grow, 100 years to produce, and 100 years to die". This considerable wait time makes it a living heritage, often passed down from generation to generation. Cultivating them requires special expertise, both in orchard management and processing, to unveil their full aromatic complexity.

These pears are generally astringent and must be pressed immediately after they fall, as they keep very poorly once harvested. Their abundance in tannins and sugars allows them to give rise to structured, fresh, and elegant poirés, often characterized by a pronounced acidity. Some emblematic varieties are recognized for their floral and fruity aromas, contributing to the richness and diversity of traditional poirés. Discover below our selection of pear cider pears and their detailed characteristics.