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Domaine Johanna Cécillon Poiré Extra Brut Belenos 2018 ORGANIC 5% 75cl

A poiré from the north of Brittany, made by a producer who works according to ancient traditions with respect for the land and nature. The pears are harvested manually in September. The fruits are protected in wooden fruit boxes to promote ripening. The fermentation takes place in tanks and is then mixed with natural yeasts. The poiré was bottled in April, with natural bubbles and no added sulfur (non-carbonated and unpasteurised). The bottles are stored lying on slats for at least 24 months. This poiré has a nice minerality, very refreshing, with notes of citrus fruit and a nice melon flavour. Ideal as an aperitif or with oysters and seafood, marinated artichoke, blue cheese or pear crumble with dark chocolate. Cool to 10°C before serving.


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Domaine Johanna Cecillon's ciders are produced by the French couple Johanna and Louis. They are the owners of eleven hectares of land in the communes of Sévignac and Trédias, in northern Brittany.

The production of alcoholic refreshments is in the blood of both. From childhood, Johanna learned how to make cider from her grandparents and her father. That is why the Louis family has been producing various types of wine for generations. Because there is a lot of knowledge from both families, but also because of special training and dedicated passion, this couple set up their own project. That is why they are committed to the production of high-quality cider, made from apples from their own orchards.
In these orchards they grow 14 different kinds of special cider apples. Hence, they have not only sweet apples, but sour and bittersweet apples as well. As a result, all these apples give the ciders a special taste of their own. The orchards are very pristine, they do not use chemicals out of respect for nature. In addition, there is pristine and natural vegetation around the trees and orchards.
In addition, Domaine Cecillon's ciders are organic and no sulfites are added. The apples are picked by hand and stored in a dry place in bags until they reach the correct ripeness. After that, the fermentation takes place in tanks. Then the assembly takes place in oak barrels, with natural yeast. The carbon dioxide occurs naturally, after bottling.

As a result, they are now currently creating three types of cider and one poiré. They are named after a Celtic god or goddess:
• Divona (goddess of streams and rivers). An easily drinkable, dry(er) cider
• Nantosuelta (goddess of nature, earth, fire and fertility). An elegant, somewhat more complex medium cider.
• Nerios (god of flowing springs). A very dry strong cider, with a fairly high alcohol percentage (7%)
• Belenos (sun god). A dry poiré

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Domaine J. Cecillon

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