Making Domfront Perry

The "Plant de Blanc" pear tree is the king of the orchards!


This is the best known variety of pear tree and its fruit, collected separately from the other varieties, goes into Poiré Domfront to the tune of 40%. Some thirty varieties have been counted in the area, but only about ten of them are regularly used for making perry.

The harvest is done from October to November, either by hand or machine, but always on the grass after the fruit has fallen naturally. The pears are grated within 72 hours of harvesting and the pulp obtained is vatted for a while before being pressed. The must is obtained after pressing for a maximum yield limited to 700 litres per metric ton of fruit. The first alcoholic fermentation in the vat lasts at least 6 weeks, during which time the cellarman keeps a close eye on the quality of the juices prior to bottling.

Perry produces its own foam in the bottle by fermenting part of the residual sugars, a process that takes at least six weeks.

The "Domfront" perries obtained after the foam-taking must have the following characteristics:

• acquired alcohol content by volume greater than 3 %,
• total alcohol content by volume greater than 5.5 %,
• a carbonic dioxide content greater than 4 grams per litre


As the produce of just this area, Domfront perry has a collective brandname "Le Roy des Vergers" available to all producers in the Syndicate. This is a label certifying the quality of their joint production, and improving brand recognition by the consumer.







ZA de Cardonville - 8 rue de la Liberté
Bretteville l'Orgueilleuse
tél : 02 31 53 17 60
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L' Idac

Interprofession Des Appellations Cidricoles, Producteurs de Calvados, Calvados Pays d’Auge, Calvados Domfrontais, Pommeau de Normandie, Pommeau de Bretagne, Pommeau du Maine, Cidre Pays d’Auge, Cidre Cornouaille, Poiré Domfront.