Domaine Dupont - Calvados and Ciders

Site Map:

The Louis Dupont Family estate: Located in Pays d'Auge, a part of Normandy well known for the quality of its agricultural products, the Dupont Family estate consists of 30 hectares (74 acres) of orchards in Normandy, in the heart of the Pays d'Auge region. The estate produces ciders, pommeau and calvados.
The Orchards: In order to reach perfect balance in its ciders and calvados, Domaine Dupont uses no less than 13 different varieties of cider apple, all perfectly adapted to the Pays d'Auge terroir. Terroir consists of nutrient poor clay and marl soil, perfect for giving small fruit.
The Making of Cider and Calvados: Apples are only gathered when at full maturity. The apples are then washed and sorted just before being pressed. Fermentation starts in vats and continues slowly in the bottle to create the natural effervescence of cider.
Distillation and Aging of Calvados: Apples are washed and sorted. All the Domaine Dupont calvados are created by the double distillation process. The aging in barrels can last up to forty years.
Calvados and Ciders: The complete range of ciders, calvados and other Apple Delights of Domaine Dupont, Pays d'Auge, Normandy.
Tourism in the Pays d'Auge: The Cider Route explores the part of the area most suitable for making cider and calvados: the best terroir for apple trees is in fact the first slopes of the Pays d'Auge.
Find Dupont Ciders and Calvados: List of wine-merchants, restaurants and distributors of ciders and calvados from Domaine Dupont.
Contact and Visits: Coordinates, address, access map and contact form.

The Ciders:

Cidre Bouché: Created using the traditional method of the Pays d'Auge. Cidre Bouché is full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse .
Organic Cider: The apples and the techniques used to make the cider are in conformity with American standards relating to organic agriculture, "N.O.P. Organic".
Cidre Reserve: Aged six months in oak casks which were used to hold Calvados. This aging gives subtlety and excellent complexity.
Cidre Triple: Created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. With its bitterness and fruit flavours, its alcohol strength and fine amber colour, Cidre Triple is an unusual artisanal product of strong and individual personality.
Cuvée Colette: Cider made following the "méthode traditionnelle" (traditional method) of making sparkling wines. Refined and elegant, it makes an excellent drink as an aperitif.
Tasting Cider: How and when do you taste cider? Cider's aromas, Good matches between cider and food. Cider in cooking.

Apple Delights:

Givre: Domaine Dupont exclusive. This non sparkling "sweet wine" from apples, low in alcohol, has unique aromatic richness and sweetness. Givre won a prize at the Innovative Food from Normandy competition.
Pommeau: Felicitous marriage between Calvados and freshly pressed tannin-rich apple juice, Pommeau combines power, sweetness and gentleness.
Calvados Cream: A harmonious mixture between young calvados and a liquor, based on single (light) cream, cream liqueur Calvados Cream is a sweet and unctuous liqueur with aromas of caramel, apples and vanilla.
Petillant: This sparkling Apple Juice is 100% natural apple juice, without added sugar, preservative or colouring. It is a healthy elegant drink, for young and less young alike.

The Calvados:

L'Original: The white calvados, named "Original", has aged 2 years in old oak casks. Fruit forward, it is pale yellow in colour.
Calvados Fine Reserve: This calvados has aged 3 years in oak barrels, with 50% of new oak.
Calvados Reserve: Calvados Reserve has aged 4 years in oak barrels, with 25% of new oak.
Calvados Hors d'age: Calvados Hors d'Age has aged 4 years in oak barrels, with 25% of new oak.
Calvados Plus de 12 ans: Calvados More than 12 years has aged 12 years in oak barrels, with 25% of new oak.
Calvados Plus de 15 ans: This calvados has aged 15 years in oak barrels.
Calvados Plus de 20 ans: Calvados More than 20 years has been aged for at least 20 years in a wooden vat and toasted oak barrels.
Calvados Plus de 30 ans: This calvados has been aged for at least 30 years in a wooden vat and toasted oak barrels.
Calvados Plus de 40 ans: This calvados has been aged for at least 40 years in a wooden vat and toasted oak barrels.
Calvados Vintage 1989: 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.
Calvados Vintage 1986: This calvados was distilled in 1986
Calvados Vintage 1980: This calvados was distilled in 1980
Calvados Vintage 1969: This calvados was distilled in 1969
Calvados Plus de 30 ans Non-Réduit: Calvados More than 30 years Unreduced is a strong calvados: it is bottled at cask strength, with neither dilution nor cold filtration. It has been treated in such a way as to maximise its concentration and complexity.
Calvados Plus de 40 ans Non-Réduit: Unreduced. It is bottled at cask strength, with neither dilution nor cold filtration. Has aged 40 years in oak casks.
Calvados Vintage 1977 Non-Réduit: Unreduced. This calvados was distilled in 1977. Has aged in oak casks since that date and was eventually bottled at cask strength.
Pomme Captive: The Pomme Captive bottle contains an attractive apple, macerating in young Calvados. In order to create this attractive presentation, the carafe is suspended in the spring from the branches of the apple tree...
Tasting Calvados: How do you taste Calvados? When do you taste Calvados? Good matches between Calvados and food.