The history of our family distillery begins int he 19th century at “Clos de la Hurvanière”, a farm located in the heights of the Pays d'Auge, in St Cyr du Ronceray. The production of apples and cider were already traditional there, as on most Norman farms for several centuries.
Our 27 hectares of orchards (soils rich in silt, flint and clay) are planted with more than 6,000 apple trees (15 hectares of “high stem” apple trees, 12 of “low stem”).
Among the 30 varieties of cider apples we use, the most common are : Antoinette, Frequin Rouge, Bisquet, Moulin à Vent (bitter and bittersweet apples, 70% of the production), Bedan, Noël des Champs (sweet apples, 20%), Rambaud, Petit jaune (acid apples, 10%).
All our apples are sorted by hand and washed before brewing which takes place from October to December. Between 400 and 600 tons of apples are brewed each year ; the average yield is 650 liters of cider per ton of apples.
The ciders naturally ferment for several month on fine lees until they reach an alcohol content of between 5 and 7%vol. They are then distilled.
The three small stills of our distillery are very old and still warmed with wood fire, which guarantees an authentic and meticulous production of our Calvados. These are "pot stills" for double distillation, which is the only method for the controlled appellation Calvados Pays d'Auge.
The first distillation (distillation of cider) produces “petite-eau”, an alcohol of about 30% vol. The second distillation, the "good heating" (distillation of the petite-eau) produces Calvados which comes out the stills on average at 70%vol.
In both cases, the heads (alcohols produced at the beginning of distillation, very volatile) and the tales (end of distillation alcohols, heavier and fatty) are isolated in order to keep only the heating core, the best of the distillation, to produce Calvados.
Calvados Notes: Our 12-year-old Calvados reveals floral, white-fleshed fruit and sweet spice aromas. With its lightly candied final notes, it will be ideal as a digestif at room temperature, or a perfect accompaniment to chocolate desserts.
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