CABALVA Perry

Cabalva perry is a gently sparkling aperitif made from pears in our organic orchards. Using traditional techniques we have created a lower alcohol alternative to rosé and white wine. It’s perfect for celebrations, drinks before a meal or as an accompaniment to chicken or fish. 

Twenty years ago we re-planted three orchards and now they are bearing good crops of fruit. This means we can make perry right here on the farm. We collect only fallen fruit for maximum ripeness, mill, press and then let nature do it’s work - turning the sugars slowly into alcohol. A few months later it’s bottled and ready to drink.

In 2024 Cabalva perry is available in selected pubs and restaurants close to Hay, and can be purchased direct from the farm. Please email hello@cabalva.co.uk for enquiries. 

History of perry

Perry has a long and fascinating history, closely connected to the three counties of Herefordshire, Worcestershire and Gloucestershire. It is said that the first use of the methode champenoise (in bottle fermentation) was by a Herefordshire perry maker, rather than by the famous Dom Perignon!

It used to be a popular drink found on dinner tables throughout the country. It then went into years of decline, possibly because of variable quality and low production volumes compared to wine.  Cabalva perry is traditional because we have old-fashioned orchards - they are tall ‘standard’ trees with sheep grazing underneath. We are “single estate,” with all our fruit coming from this farm which has one of Britain’s largest traditional perry orchards.

The fruit cannot be eaten raw - their tannin levels are too high, -but their juices are certainly sweet. The high sugars are then used by the yeasts to create alcohol during fermentation - the higher the sugar at the start, the higher the level of alcohol at the end.