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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: A process of minimum 4 years  old in 400 litres oak casks of  which 25% are new ones. The oaks come from the Loire Valley. The wood is slightly toasted so that the sap keeps its vanilla aromas. Bottling on demand. Alcohol strength: 42%

Shelf life: Very long without any particular precaution.

Appearence: Bright and amber-coloured.

Nose: Intense, complex and elegant with a nice concentration. We can find aromas of fresh apples, citrus and vanilla. All the complexity comes after a good aeration.

Taste: Persistent, refreshing with a nice intensity. Very retro-nasal.

Aperitif: Plain or on ice or with a drop of water to enhance aromas.

Digestive: At a temperature around 52 to 54ºF. Take the time to give a long aeration.

Cooking: Flambage, sorbets, granites.