Over 800 varieties of apple are grown in Normandy. The choice of apple variety, the production method and finally the ageing process will determine the quality of a Calvados apple brandy.
Our AOC Calvados VSOP from the “Pays d’Auge” is the result of a shrewd blend of bitter apple varieties such as the “Frequin Rouge”, of sweet ones such as the “Douce Coëtligné”, of acidulous ones such as “La Petite Jaune”, of sharp-tasting ones like “La Pigeonnet”, and of bittersweet ones such as the “Kermerrien”.
The specificity of our “Pays d’Auge” AOC — apart from the specific geographical area in terms of the provenance of the apples — is that the cider is distilled twice in stills called à repasse stills in French (repasser means to go through again).
Our Calvados VSOP (for “Very Superior Old Pale”) will spend four years in oak barrels made from oak from forests in the Limousin department.