The apples are mixed, crushed and pressed. The apple juice is immediately fermented into cider, which is distilled. The double distillation takes place 6 months after fermentation has taken place. This then matures for at least 6 years in toasted oak barrels, a quarter of which are new. Then the Calvados is bottled.

Characteristics :
Color: Gold-colored. Loud and clear.
Nose: Intense and soft. Notes of fresh oak, vanilla sugar and candied fruit.
Mouth: The first sensation is sweet and soft with notes of fresh licorice. Citrus notes at the end. In the empty glass notes of vanilla, citrus and hay.

Contents: 70 cl - 42% VOL