The history of cider making in France goes back to the Celtic Gauls (1st century BCE). Charlemagne, in the 9th century, ordered the planting of apple trees in Northern France so there would always be a supply of cider. In the early 20th century there were over 100 million apple and pear trees in France. Today, that number is at about 5 million, but slowly climbing as adult children return to the orchards of their parents.
Jerome Forget never filters his ciders or adds any sulfites. No chemicals are used anywhere in the cidery or pasture. All cider completes a second fermentation in bottle, creating a unique and elegant sparkle. All pears are from 200 year old trees and picked from the ground, ensuring optimal ripeness for cider making. Now, enough with the history and facts, let's dive into the Poire'.