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Calvados Plus de 15 years |
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Soil: Clay & marl of the Oxonian. Variety of apples: 30% of sweet apples, mainly Rouge Duret, 30% bitter apples (Mettais, Saint Martin, Frequin and Binet Rouge) and 40% of apples with acidity, mainly Rambault.Apples are cropped manually. Production of cider: the apples are mixed together, crushed and pressed. The apple juice ferments completely. The cider produced is ready to be distillated. Distillation (double): takes place six months after the end of the cider production. -
The first distillation of cider gives the 'petite eau'. Ageing: A process of minimum 15 years old in 400 litres oak casks of which 25% are new ones. The oaks come from the Loire Valley. The wood is slightly toasted so that the sap keeps its vanilla aromas. Bottling on demand. Alcohol strength: 42% Shelf life: Very long without any particular precaution. |
Appearence: Colour : Gold. Limpid and bright with important tears around the glass. Nose: Powerful and intense, smooth and subtle. First nose: vanilla and oak. second nose: floral and citrus. Taste: Lasting and intense. Aromas of green apples, nuts, wood and vanilla. |
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During the meal: As an accompaniment with dark chocolate or apple cake deserts. Digestive: Higly gastronomical. Will be appreciated by cigar smokers |
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