||Pure charm and exciting complexity.
||Aged in very old oak barrels of differing sizes (from 110 litres to more than 13,000 litres).
||They have three small, very old stills heated by a wood fire and the double distillation method is used. The cidre is distilled one year after brewing the apples so that fermentation occurs naturally and slowly on fine Lees.
||Perfect balance of power and elegance. Sweet with spices and notes of 'tarte tartin'.
||Among the 30 varieties of cider apples used the most common are: Antoinette, red Frequin, Bisquet, windmill (bitter apples and sweet-bitter, 70% of the production), Bedan, Christmas of the Champs (sweet apples, 20%), Rambaud, René Martin (acidulated apples, 10%).
|Reduction and Strength
||A blend of some of the oldest eau de vieux of the domain.
||Pays d'Auge is the top calvados cru. The Jurassic limestone soil is ideal for growing the various apples required to make calvados.