Calvados 1989

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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.

131,89 € tax incl.

Calvados 1989 - A.O.C. Calvados du Pays d'Auge

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.
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: 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.

Tasting Notes:
Eyes: Coppery colour. Transparent and brilliant.
Nose: Gentle for an eau-de-vie. Intense and well balanced, without being aggressive in any way. The aromas of calvados left on the sides of the emptied glass reveal a great deal .
Mouth: A silky eau-de-vie with well integrated aromas of apple, vanilla and orange. Very fine retro-olfaction.

Suggestions:   (read also: Tasting Calvados >>)
- Storage: very long, bottles upright without special precautions.
- As an Aperitif: on its own, or possibly with a drop or two of pure water or a little ice.
- With Food: goes well with meat and cheese.
- As a digestive: A very gastronomic eau-de-vie. Drink on its own at room temperature.

>> Read the Calvados vintage 1989 data sheet ...

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