Calvados vintage 1969 was distilled in 1969 and aged in oak vat and in a toasted oak barrel. It was treated in such a way as to maximise its concentration and complexity.
|Terroir:||Clay and Oxfordian marl soil.|
|| 80% of bittersweet apples
20% of acid apples
||from September to November|
||41 % vol.|
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Since 1969, in oak vat and in a toasted 400 litre (88 imp gallon) oak barrel. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottled to order.
Eyes: Very deep mahogany colour. Transparent and brilliant.
Nose: Gentle and without aggressiveness. Aromas of wood and spices dominate. Finishes with fruity notes. The aromas of calvados left on the sides of the emptied glass reveal a great deal.
Mouth: Intense, persistent, wood and spices. Silky with a hint of bitterness.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As a digestive: sipped on its own at room temperature. Its intensity makes it an ideal eau-de-vie for cigar lovers. Highly gastronomic.
La Revue du Vin de France - Martine Nouet :
" This truly is a great eau-de-vie... "
Bottle type: 70 cl
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