Certification:

Calvados Pays dAuge (Certified Designation of Origin)

Ageing:

Minimum of 4 years in oak barrels.

Tasting:

Product combining wood and apple flavours. Caramelised apple, lightly woody when smelling. Tasting: firstly very fresh and apply. Finally spicy.

Serving suggestion:

This precious balance between wood and apple is really appreciated as a Trou Normand (in the middle of the meal) alone or with an apple sorbet.

AWARDS:

Vermeil Medal : Regional Competition Vimoutiers 2010

Preservation:

With optimal preservation conditions (constant cellar temperature), Calvados can be kept about 10 years.

Distillation:

The Calvados AOC Pays d’Auge is obtained through a process of double distillation of cider in a traditional copper still called alambic a repasse (which translates as a double distillation still). First, the juice obtained by pressing the apples is completely fermented (12 months) in one-hundred-year-old oak barrels.

Our still is heated by an innovative and unique process in Normandy: woodchips. Woodchips produced on the Estate serves as ecological combustible.

The cider is heated once for the first distillation. These cooled and condensed alcohol vapours are between 30 and 35% proof.

The second heater is to distill the petites eaux. Only the heart of the distillation is retained. Calvados obtained is 70% proof.