Calvados & Ciders
Pays d'Auge - France
Calvados 1989
Calvados 1989
A.O.C. Calvados du Pays d'Auge
Calvados vintage 1989 was distilled in 1989 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 1989, in oak vats and toasted
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.
Bottle to order.
Tasting Notes:
Eyes: Coppery colour. Transparent and brilliant.
Nose: Gentle for an eau-de-vie. Intense and well balanced, without being aggressive
in any way. The aromas of calvados left on the sides of the emptied glass reveal
a great deal
.
Mouth: A silky eau-de-vie with well integrated
aromas of apple, vanilla and orange. Very fine retro-olfaction.
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: A very gastronomic eau-de-vie. Drink on its own at room temperature.
Bottle type: 70 cl
More photos >>
PDF: Download this sheet - All sheets
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