Calvados Plus de 40 ans (= "more than 40 years") has been aged for at least 40 years in a wooden vat and toasted oak barrels.
|Terroir:||Clay and Oxfordian marl soil.|
|| 80% of bittersweet apples
20% of acid apples
||from September to November|
||41 % 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: Forty years minimum. In toasted 1200 litre (264 imp gallon) and subsequently 400 litre (88 imp gallon) oak barrels. Bottled when ordered.
Eyes: Blonde mahogany colour. Clear.
Nose: Intense and persistent. Hints of caramelised apples, geranium and liquorice are present.
Mouth: Intense, elegant, and pervasive. Persistent and present at the back of the nose. Aromas of almond and spices.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As a Digestive: Drinking temperature 20-22°C (68 to 72°F). Will go well with a powerful cigar. The end of the glass shows complex, powerful aromas.
Bottle type: 70 cl
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