Calvados Fine Reserve has aged 2 years in oak barrels, with 50% of new oak.
Terroir:Clay and Oxfordian marl soil.
80% of bittersweet apples
20% of acid apples
from September to November
42 % vol.
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: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new. Bottled when ordered.
|Eyes: Golden yellow. Clear and brilliant .
Nose: fine, complex, very intense. Aromas of apple, pear, vanilla and citrus with earthy hints .
Mouth: Round and fresh. Shows fruity aromas, of vanilla and dried fruits. A well integrated whole with good intensity.