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Soil: Clay & marl of the Oxonian.

Variety of apples: 30% of sweet apples, mainly Rouge Duret, 30% bitter apples (Mettais, Saint Martin, Frequin and Binet Rouge) and 40% of apples with acidity, mainly Rambault.Apples are cropped manually.

Production of cider: the apples are mixed together, crushed and pressed. The apple juice ferments completely. The cider produced is ready to be distillated.

Distillation (double): takes place six months after the end of the cider production.

- The first distillation of cider gives the 'petite eau'
- The second distillation of the 'petite eau', produces Calvados.

Ageing: Two years minimum. In 3000 litres oak barrels, then in 400 litres casks which have already been used for a number of years and do not release any more tannins. Thanks to this process, the calvados keeps its "Original"  fruity flavors and a very pale color. Bottling on demand. Alcohol strength: 40%

Shelf life: Very long without any particular precaution.

Appearence: Color : White with pale yellow shade. Appearance : Limpid and bright.

Nose: Powerful, fine, fresh and complex. Green apple and citrus fruits aromas, shades of sherry. Floral. 

Taste: Fresh, supple, round in mouth, substantial, very retro-olfactif, long and intense.

Aperitif: Very fresh, plain or on ice. Good base for cocktails.

During the meal: Serve at freezing temperature with smoked or marinated fishes.

Digestive: As a brandy in an iced up glass, or after coffee (pour in a hot cup).

Dessert & cooking: With plain chocolate cakes, apple sorbet. Buckling, sorbets, etc.