Calvados VSOP
A.O.C. Calvados du Pays d'Auge

Calvados VSOP (Very Superior Old Pale) has aged 5 years in oak barrels, with 25% of new oak.

Terroir

Böden bestehend aus Lehm und Mergel aus dem Oxfordien.

Sorten

80% bittersüße Äpfel
20% säuerliche Äpfel

Abholung

von September bis November

Alkohol

42 % vol.

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Herstellung

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 one month 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.
Ausbau: Five years minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Flasched when ordered.

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Verkostung

Auge: Gold color. Bright and clear.
Nase: Intense and soft. Notes of roasted apples underlined by notes of vanilla and liquorice.
Mund: First sensation is round and soft. Empty glass offers aromas of cooked apples, balanced by pastry notes of vanilla and almond.

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(Siehe auch: Die Verkostung von Calvados)

Tipps und Vereinbarungen

- Aufbewahrung: very long, Flasches upright without special precautions.
- As an Aperitif: on its own, over ice, or with a drop or two of water to let it release its aromas.
- For cooking: to flambé, and for sorbets and granités.
- As a digestive: drinking temperature 20-22°C (68 to 72°F).

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Kommentare aus der Presse

Daily Telegraph: "Pure pleasure." (Dec. 2015)
Sunday Times Magazine:
    "rich on the nose and pleasantly biting on the finish." (Feb. 2019)

Flaschentypen: 70 cl - 50 cl - 35 cl