Calvados & Ciders
Pays d'Auge - France
Calvados 1986
Calvados 1986
A.O.C. Calvados du Pays d'Auge
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. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: |
from September to November |
| Alcohol content: |
42 % vol. |
Techniques used:
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.
Tasting Notes:
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
More photos >>
PDF: Download this sheet - All sheets
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