Domaine Olivier - Poiré Fermier De Normandie

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Domaine Olivier - Poiré Fermier De Normandie

Normandy White | 3°

Ref : 475711

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6, 20

i.e. 8.30 € / liter

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Our oenologists' opinion

Fruity and well-rounded

Light straw yellow colour with golden highlights, medium-sized bubbles. The nose is open and fruity, with notes of William pear and white flowers, followed by notes of almond. Attack on a fine and creamy bubble, nice character on pear and acacia notes. The finish is frank and fruity, with a nice persistence on the William pear.

  • Keeping level Ready to drink
  • Service temperature


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

This poiré is present on some on the best tables in Europe: Hagen Hoppenstedt, sommelier of the Hôtel Aldon in Berlin (equivalent of the Ritz in Paris) and the best sommelier "Gault et Millaut" in 2009, recomnded it on his table.

Domain and appellation

  • Domaine Olivier

    The production coming from orchards located on nearly 18 hectares with 900 apple trees of 15 different varieties and 400 pear trees of nearly 20 different varieties.

    • Benefiting from a designation Organic Agriculture (Agriculture Biologique AB) since 2012, all the producing operations are following strict rules.
    • The picking up of pears is done manually on the ground, in October/November, just after their fall from the tree. Pears mature in a cellar for nearly 10 days to enhance their subtlety.
    • Fruits are grinded and immediately put in tanks and pressed. A slow fermentation takes place for several months, and the bottling marks the culmination of these different stages of production.

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