Calvados vintage 1980 was distilled in 1980 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 1980, 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: Colour golden orange .
Nose: Gentle and subtle. Complex and well formed, citrus and apple.
Mouth: Sweet and fruit forward. Aromas of citrus, cooked apple, dried fruits, toast.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, or possibly with a drop or two of pure water or a little ice.
- With Food: with a dark chocolate dessert or an apple cake.
- As a Digestive: sipped on its own at room temperature. An ideal eau-de-vie for lovers of good food. Particularly suitable for cigar lovers.
Bottle type: 70 cl
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