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Calvados 20 years
Calvados Plus de 20 ans (more than 20 years) has been aged for at least...
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Calvados 20 years
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Calvados Plus de 20 ans (more than 20 years) has been aged for at least 20 years in a wooden vat and toasted oak barrels.
Available in 35cl, 70cl & 150cl bottles and 70cl carafe.
More info
Calvados more than 20 years - A.O.C. Calvados du Pays d'Auge
Calvados Plus de 20 ans (= "more than 20 years") has been aged for at least 20 years in a wooden vat and toasted oak barrels.
| Terroir: | Clay and Oxfordian marl soil. |
| Varieties: |
80% of bittersweet apples 20% of acid apples |
| Harvesting: | from September to November |
| Alcohol content: | 42 % vol. |
Techniques used:
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: Twenty years minimum. In wooden vats and toasted 400 litre (88 imp gallon) oak barrels.
Tasting Notes:
Eyes: Mahogany colour. Clear and brilliant.
Nose: Very round. Earthy aromas, dried fruits with floral hints develop progressively. Great intensity.
Mouth: Spirituous, long and intense. Well balanced between the aromas of fruit and aging (grilled hazelnuts). Very silky and concentrated.
Suggestions: (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- With the dessert: can accompany desserts based on apple and chocolate (mousse or cake).
- As a digestive: Drinking temperature 20-22°C (68 to 72°F). A great classic.
