Calvados & Ciders
Pays d'Auge - France
Calvados Vieille Reserve
Calvados Vieille Reserve
A.O.C. Calvados du Pays d'Auge
Calvados Vieille Reserve (= "old reserve") has aged 4 years in oak barrels, with 25% of new oak.
| Terroir: | Clay and Oxfordian marl soil. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: |
from September to November |
| Alcohol content: |
42 % vol. |
Techniques used:
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:
Four years minimum. In toasted 400 l
(88 imperial gallon) oak barrels, 25% of
which are new. Bottled when ordered.
Tasting Notes:
Eyes: Gold color. Bright and clear.
Nose: Intense and soft. Notes of fresh
oak, vanilla sugar and candied fruits.
Mouth: First sensation is sweet and soft
with notes of fresh liquorice. Citrus notes at the end.
Empty glass offers notes of vanilla, citrus, and hay.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles 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).
Press comments:
Wine Enthusiast:
94 pts
"This complex, distinctive sipper is worth getting to know"
Bottle types: 70 cl - 50 cl - 35
cl 
More photos >>
PDF: Download this sheet - All sheets
Calvados VSOP
Calvados Reserve