Pear brandy is made using the fruit harvested at the Agricultural Institute, where Williams pears are grown. Fruits are picked when properly ripe and then carefully selected. Special yeast strains, selected by the Agricultural Institute’s microbiology laboratory, are injected into the pear pulp obtained from mashing.
Fermentation is constantly controlled. At the end of fermentation, the pear pulp is macerated for quite a long period, depending on the year and fruit quality. Distillation is conducted in a special way to try and protect, as far as possible, the complexity of primary aromas of this pear variety. A refining period follows in small stainless steel containers.
This brandy has a delicate, frank and pear-fruity scent; its taste is dry, harmonious, pleasant and lingers well.
Store away from the Light at a maximum temperature of 18-20° C.