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Calvados Pays d’Auge AOC VIEUX (alc. 40%)
Pierre Huet
€
49,50
AGEING :
4 years in oak barrels
TASTING:
DRINKING MOMENTS :
This precious balance between wood and apple makes it highly appreciated for the "Trou Normand" on its own or as an accompaniment to an apple sorbet.
REFERENCES :
Vermeil medal: Concours Régional Vimoutiers 2010.
STORAGE :
In good storage conditions (constant temperature and hygrometry), bottles stored upright can keep for several decades.
DISTILLATION :
Our Calvados AOC Pays d'Auge is obtained by double distillation of our distilling ciders in a traditional copper still called an "alambic à repasse". This distilling cider is itself the result of total fermentation of apple musts for 12 months in our oak tuns.
Our still is heated by an innovative technique unique to Normandy: wood shavings. Produced on the estate, they are used as "clean" fuel.
The first toasting consists of distilling the cider. The alcohol vapours released are condensed in the cooler to form the "petites eaux", which are between 30 and 35% vol.
The second toasting consists of distilling the "petites eaux". The heads and tails are discarded, leaving only the heart of the distillation process, known as "bonne chauffe". The resulting Calvados is 70% vol.
4 years in oak barrels
TASTING:
- Product beginning to combine wood and apple flavors.
- Caramelized apple, slightly woody on the nose. Freshness on the palate, dominated by apple.
- Spicy finish.
DRINKING MOMENTS :
This precious balance between wood and apple makes it highly appreciated for the "Trou Normand" on its own or as an accompaniment to an apple sorbet.
REFERENCES :
Vermeil medal: Concours Régional Vimoutiers 2010.
STORAGE :
In good storage conditions (constant temperature and hygrometry), bottles stored upright can keep for several decades.
DISTILLATION :
Our Calvados AOC Pays d'Auge is obtained by double distillation of our distilling ciders in a traditional copper still called an "alambic à repasse". This distilling cider is itself the result of total fermentation of apple musts for 12 months in our oak tuns.
Our still is heated by an innovative technique unique to Normandy: wood shavings. Produced on the estate, they are used as "clean" fuel.
The first toasting consists of distilling the cider. The alcohol vapours released are condensed in the cooler to form the "petites eaux", which are between 30 and 35% vol.
The second toasting consists of distilling the "petites eaux". The heads and tails are discarded, leaving only the heart of the distillation process, known as "bonne chauffe". The resulting Calvados is 70% vol.
Alc: 40%
Vol: 70cl
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