TERROIR:
To make this Calvados, more than 30 varieties of apples were used, mainly bitter and bittersweet apples, typical of the Normandy region. They are harvested in October and November, washed, and sorted by hand before being pressed. The extracted must then ferments in vats for 4 or 5 weeks after pressing, before being quickly distilled to preserve as much of the fresh fruit aromas as possible.

DISTILLATION:
Distillation is carried out discontinuously, allowing for greater consistency in the quality of Calvados. The column still used for this Calvados is located near the Château and dates back 4 generations (1923).

ASSEMBLY :
All our blends are made by systematically retaining a "lightning base" from previous blends, thus improving the quality of the Calvados. This also provides greater continuity and consistency in the blends.

AGING:
This Calvados AOC has aged for at least two years in oak barrels to give it structure, complexity and a sophisticated finish. The initial aging takes place in 400-liter barrels for 12 months to provide tannic structure, then the Calvados is transferred to old oak barrels of 3,000 to 5,000L, more than 100 years old (some dating back to 1877) to provide oxygen, aeration, and to preserve the fruitiness of our Calvados.

TASTING:
Its color is slightly amber, clear with brilliant reflections.
On the nose, we find aromas of apples, white flowers, and a hint of lemon. The palate is both lively and full-bodied. The woody structure is light to preserve the fresh apple as much as possible, and the finish is characterized by a beautiful roundness.
A fresh, young Calvados with aromas of green apple, to be served in cocktails or over ice.