Calvados vintage 1986 was distilled in 1986 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 1986, in oak vat and in lightly toasted 400 litre (88 imp gallon) oak barrel used alternately for pommeau, cider and calvados. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottled when ordered.
Eyes: Mahogany, transparent, brilliant. Fine, long legs .
Nose: Complex and intense, crystallized fruits .
Mouth: Powerful attack. Wood and bourbon vanilla. Very long and persistent.
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: goes well with meat and cheese.
- As a Digestive: On its own at room temperature. Can accompany fairly light cigars.
Bottle type: 70 cl
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