The origin of this appellation’s name is not certain. Perhaps an old form of “poiriers” (pear trees). Appellation exposition: East. Soil: Dark brown limestone, gravel. 100% Pinot Noir. Winemaking: 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 19th 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 2/3 of the cuvée. Tasting Notes: Deep ruby-red color. Nose: 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.