Pears are a lot more fragile than apples. They are harvested by hand and crushed as soon as possible. Maceration, for a period of time, is not necessary and there is no defecation as with cider. Alcoholic fermentation can then proceed and filtration. It will take 8 to 12 weeks for the sparkling effect to occur naturally. Taste is mostly characterized by fineness and subtlety. Served very cool or with a dash of blackcurrant liqueur. Matches well with fish, crustaceans, white meat or any salad.