TRADITION

Calvados AOC Pays d'Auge

In 1942, the spirit "Calvados" obtained recognition and became a controlled designation of origin (AOC, Appellation d'Origine Contrôlée) under the name "Calvados Pays d'Auge"

To become Calvados Pays d'Auge, the AOC regulation dictates strict processes. Consequently, our ciders are subject to a double distillation following the traditional methods of the Pays d'Auge. The "eau de vie" that results from the distillation process, which is conducted in a pot still, slowly drips directly into oak barrels where it then starts ageing.

The tannins from the wood will then give the spirit its warm, golden colour which later turns amber, and also complete its aromatic bouquet to become Calvados.

The cellar master's work is then essential in order to give our Calvados their character and authenticity. He will, all the way through the ageing process, choose the barrels like a painter chooses his colours and proceed to the blends that allow the association of qualities of each Calvados.

Cider AOC Pays d'Auge

AOC Pays d'Auge cider is exclusively elaborated from apples that come from orchards which are authenticated by the INAO (National Institute of Controlled Designations). It is obtained from around 50 local varieties that are classified as either sharp, bitter sharp, bitter sweet or sweet.
They are sorted and stored according to their variety so as to perfect their ripening process and enable them to be pressed at the best moment.
In an old press that has been completely renovated, the musts are gathered in stainless steel vats where they are transformed into cider by a process of slow fermentation.
All through winter, the vatting house is a secret chamber that is subject to the greatest care and attention.

We write down the colours, scents and evolution of densities. Once it has been decanted, raked and assembled, the cider finally clarifies and reaches balance according to the true tradition of the Pays d'Auge.
Once it has been bottled it will, for about two months, slowly and naturally go through its second fermentation in our cellar before being tasted.
Its quality and personality allowed our cider to be granted its AOC in 1996.