The origin of this appellation’s name is not certain. Maybe it’s an old form of poiriers (pear trees)… The hand-picked harvest goes through a short prefermentary maceration before being vinified. For the duration of the 18-20 day vatting period, the wine is kept at low temperature. It is then matured in oak barrels for 14 to 16 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvée. The barrels come from high-quality barrel makers and have been rigorously selected for their fine grain and light toast. A deep ruby-red colour. The nose has black fruit notes and woody, fiery aromas. After a round and full attack, this wine proves powerful and full-bodied. It is well-balanced and of high quality, with good cellaring potential.