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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: Since 1988, in oak vats and toasted 400 litre (88 imp gallon) oak barrels. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottle to order.
Eyes: Coppery colour. Transparent and brilliant.
Nose: Gentle for an eau-de-vie. Intense and well balanced, without being aggressive in any way. The aromas of calvados left on the sides of the emptied glass reveal a great deal .
Mouth: A silky eau-de-vie with well integrated aromas of apple, vanilla and orange. Very fine retro-olfaction.
