The word of the Cellar Master
This Calvados presents the typical aromas of the House, with a signifiant intensity.

Way of consumption
This Calvados should be tasted quietly, as an after-dinner liqueur with friends

AOC Calvados

Fruits Apples bitter, sweet and sweet-bitter, more than 30 different varieties

Crushing October and November, slow alcoholic fermentation at 10-12°C and maturation on fine lees

Distillation April to May, with column copper still

Aging In oak casks, minimum 12 years

Alcohol Degree 40% Vol.

Available 35cl, 50cl, 70cl, 75cl and 150cl

Color Amber-yellow color

Nose Smoked and oaky aromas. Primary aromas of apples mixed with hint of dry fruits (figs, nuts), of caramel and roasting

Mouth Great roundness, huge complexity and length in mouth. The oaky hints on the nose are well harmonious in the mouth. Aromas of ripe apples, of nuts