TERROIR:
More than 30 varieties typical of the Normandy countryside are used to make our Calvados XO. They are harvested from October to November, washed, and hand-sorted before being pressed. After pressing and alcoholic fermentation, the ciders are distilled in February and March.

DISTILLATION:
Distillation takes place 24 hours a day, 7 days a week, allowing for greater consistency in the quality of Calvados.
The still used near the Château 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:
The beginning of the aging process takes place in 400-liter barrels for 12 months to provide a tannic structure. The Calvados is then transferred to old oak barrels of 3,000 to 5,000 L, more than 100 years old (some date back to 1877) in order to provide oxygen, aeration, and to preserve the fruitiness of our Calvados.

TASTING:
This Calvados XO has aged for at least 6 years in oak barrels, giving it a mahogany color.
The nose presents aromas of baked apple, tarte tatin, vanilla, and caramel. On the palate, the oak is more present, blending perfectly with the smoky and baked apple aromas. A beautiful tannic structure gives it great finesse on the palate.
This Calvados is ideal as a digestif, to be enjoyed with a piece of dark chocolate or a cigar.