Calvados vintage 1989 was distilled in 1989 and aged in oak vat and in a toasted oak barrel. It was treated in such a way as to maximise its concentration and complexity.
Terroir:Clay and Oxfordian marl soil.
80% of bittersweet apples
20% of acid apples
from September to November
42 % vol.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the ”petite eau” at 30% by volume and it is the second distillation, that of the ”petite eau” which gives the Calvados.
Aging: Since 1989, in oak vats and toasted 400 litre (88 imp gallon) oak barrels. Unfiltered and without being cold stabilized, it was treated in such a way as to maximise its concentration and complexity. Bottle to order.