Welcome
Perry has been made and enjoyed in this corner of the Marches for centuries. Light, delicately sparkling, and with roughly half the alcohol of champagne, it's the drink that lets a celebration run all afternoon.
At Cabalva we've spent twenty years restoring the traditional orchards that once threaded through this estate - tall, widely spaced "standard" trees under which sheep graze, part of a wider regenerative farming system and a world away from the sprayed monoculture of modern orchards.
Each September we pick, mill and press the pears here on the farm. The perry then rests and matures for months before it's ready - refreshing, food-friendly, and certainly celebratory. It's the drink we reach for at every gathering that matters.
Not pear cider, something better
Perry is its own thing. It's more delicate than cider, more approachable than wine, and more interesting than either. Cabalva Perry is medium-dry, lightly sparkling, and best served chilled in a wine glass, perhaps over ice or as the base of a Huwie cocktail (gin, elderflower, soda water and Cabalva Perry, try it).
It's the perfect drink before a meal, alongside chicken or fish or anywhere a cold glass of white wine would otherwise do the job with less guilt and rather more of a story.
6.0–6.5% ABV
Our estate to your glass.
Our four orchards sit on an organic, regenerative farm beside the River Wye. The perry pears are grown in the traditional way tall standard trees with sheep grazing beneath, harvested only when starting to fall, then milled and pressed on the farm.
We use champagne yeasts and light carbonation to give the finished perry its celebratory character, but the fruit and the landscape do most of the work.
We make only perry. Not cider, not anything else. One product, one estate, one obsession.
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