Calvados vintage 1977 was distilled in 1977 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|
||42 % 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 1977, in toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon) oak barrels. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottled to order.
Eyes: Colour intense orange mahogany. Clear and brilliant.
Nose: Sweet and not aggressive. Complex. The effect of wood dominate, with suggestions of spice and citrus. The aromas of calvados left on the sides of the emptied glass reveal a great deal.
Mouth: Fresh attack, spices (nutmeg) and vanilla. Hints of citrus and bitterness are very present.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright.
- As a Digestive: Temperature 20-22°C (68 to 72°F). Intensity makes it ideal for cigar lovers. As this calvados was not cold filtered, a light deposit can appear.
Revue du Vin de France :
"Both powerful and fresh, a feast of aromas..."
Bottle type: 70 cl
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