SASSY Calvados - FINE

TERROIR: To produce this Calvados, more than 30 varieties of apples were needed, mainly bitter and bittersweet apples, typical of the Normandy terroir. They are harvested in October and November, washed, sorted by hand before being pressed. The extracted must then ferments in vats for 4 or 5 weeks after pressing, before being quickly distilled in order to preserve the aromas of fresh fruit as much as possible. DISTILLATION: The distillation is done in a discontinuous way allowing a better regularity of the quality of Calvados. The column still that is used for this Calvados is located near the Château, it dates back 4 generations (1923). ASSEMBLY : All our blends are carried out by systematically keeping a "foot of lightning" from the previous blends, thus improving the quality of the Calvados. This also brings better continuity and regularity in the assemblies. AGING: This Calvados AOC has aged for a minimum of two years in oak barrels to give it structure, complexity and a sophisticated finish. The start of aging takes place in 400-litre barrels for 12 months to provide a tannic structure, after which the Calvados is transferred to old oak casks of 3,000 to 5,000L, over 100 years old (some date back to 1877) in order to bring oxygen, aeration, and to preserve the fruitiness of our Calvados. TASTING: Its color is slightly amber, limpid with brilliant reflections. On the nose, there are aromas of apples, white flowers, a hint of lemon. The mouth is both lively and ample. The woody structure is light in order to preserve the fresh apple as much as possible, the end of the mouth is characterized by a nice roundness. A fresh, young Calvados with aromas of green apple, to be served in cocktails or on ice.