Poiré (pronounced pwah-ray)is a pear cider also known as perry in England. Traditional pear cider is made by fermenting pear juice in tanks, using only the natural yeasts found on the pear skins. When the fermenting juice reaches a certain density (sugar level) it is bottled and continues fermenting in the bottle, creating natural CO 2 and bubbles. Naturally made, the bottles may have a little sediment in them, an evident sign of their authenticity. At Lemorton, only the variety Poire de Blanc (white pear) is used for the poiré, a pear known for its forwardly fruity aromatics and balance of tannin and acid.