Normandy’s apple and pear farmers are praying for a wet August, as a harsh winter followed by a dry summer is threatening this year’s harvest. Producers fear that yields will suffer this autumn and the fruit will fall too early unless there is a sufficient amount of rainfall within the next two months.

Philippe Derouault, who owns a farm with his wife Marie-Claire in Loré in the Orne, told The Advertiser: “I do not remember a summer so dry since 1976.”

Pears in Normandy are typically gathered from mid-September and apples from the end of October. One tonne of fruit will typically produce 600 litres of cider or 700 litres of poiré.

It is a misconception that fruit is actually picked from the trees. “We wait until the fruit has fallen to the ground for maximum flavour and juice”, Mr Derouault added.

The family have farmed at Le Bois in Loré for three generations, and the farm has not changed much in that time.

However, while maintaining traditional non-intensive farming techniques, with cows enjoying the orchard pasture beneath the trees, the Derouaults have recently taken the first step towards achieving organic farm status.

This process will take three years for the fruit, and two years for the milk before official organic recognition is achieved.

The couple say growing numbers of people in Normandy are supporting their local producers and buying cider and poiré direct from the farm, with the added bonus of tasting direct from the oak barrels before you buy.

As well as apple and pear cider, the farm produces a number of fruit liqueurs. Unique to the area, Calvados de Domfront is made specifically with a minimum of 30% pear juice and is delicious as an apéritif but can also be enjoyed both during or after a meal.

Pommeau is fabulous with cheese. Finally there is Saveur du Bois, a blend of Calvados and pear juice. At 16% alcohol, this uses a late variety of pear called the Poire de Cloches, so-called because of the bell-shaped fruit.

The Derouaults are happy to welcome visitors to their farm and explain the process of production – from the initial pressing to the fermentation and filtration processes.

They both speak excellent English. For further information or to arrange a visit call the farm on 02 33 30 16 89.