Tasting Notes
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.
Tasting Profile
- Light
- Full
- Sweet
- Dry
- Smooth
- Complex
- Delicate
- Full Flavoured
Classification: Spirits
Variety: Apple
Vintage: 4 Years
Bottle Size: 700ml
Country: France
Region: Normandy, Pays dAuge
Alcohol %: 40.0%
Cellaring: Ready, but will Keep