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Calvados
AOC Pays d'Auge
In
1942 Calvados becalme an official Appelation
d'Origine Controllée (AOC).
To
become Calvados Pays d'Auge, the strict
regulation dicte that our Cider must be
double distilled according to traditional
methods. The " Eau de Vie " that
results from the distillation process, done
in alambic stills goes directly into oak
casks for ageing. The tanins in the wood
give the spirit its warmcolor which passes
from golden to amber as it completes its
aromatic bouquet to become Calvados.
The cellar master must maintain the authenticity
and signature style of our Calvados.
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The
long-stalked apples on the standard-size
trees in our orchard are picked by hand
from September to December. They are sorted
by variety, then left to mature in order
that they are brewed at the best time. Using
an old but totally renovated press, the
must is collected in tanks where the long
fermentation process wil turn it into cider.
Cider
Pays d'Auge
Throughout the winter, the cuverie becomes
a sort of "secret chamber" that
is the object of great care and attention.We
take note of the colours, aromas, and the
evolution of the densities.
Placed under a cloche, decanted, raked ,and
assembled, the cider clarifies and becomes
transparent and balanced in the true tradition
of the Auge country. Once bottled, the cider's
second fermentation will slowly and naturally
take place over a period of two months in
our cellars before being ready for tasting...
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