Calvados often nicknamed Calva, is an apple or pear brandy from Normandy in France. Aged for six years in oak barrels, with 25% of new oak
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|Alcohol by volume||42%|
|Main grape variety||Apple|
|Notes||Apple sherbet, Fresh Fruits, Soft Cheese|
For more than 25 years now, the Estate has resolutely followed a path towards high quality. By drawing on the best techniques used to make cognac and its great blends, Etienne Dupont has studied, tried out and refined his cellar work to reach the same levels of elegance and expressiveness as found in the best wines.
Some of these techniques, such as manual sorting of the apples, and even working with an oenologist are found only very rarely in the making of cider. But just as for wine, the quality of the apples is still the first essential step. It is only after this that the creation of cider can make the most of the apple and its terroir.
Try younger bottles of Calvados for a fruitier taste. If you like Calvados that tastes mellower, try older bottles.
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