This Calvados AOC, protected by the Domfrontais appellation, derives its originality from its high percentage (30% minimum) of perry pears. This clever alchemy of pears and apples distinguishes it from other appellations with its floral character and minerality. The distillation process using a column still also contributes to its distinctive character.
This Calvados XO (extra old) is best enjoyed as a digestif and, of course, as a trou Normand.
A young Calvados AOC, it reveals intense aromas of fresh pears and exhibits a certain liveliness. This Calvados VSOP is particularly appreciated as an aperitif, in cocktails, or for culinary preparations.
This Calvados XO (extra old) is best enjoyed as a digestif and, of course, as a trou Normand.
Calvados AOC Domfrontais is made from the distillation of a blend of perry and cider, aged in 30-year-old oak barrels.
See the IDAC information sheet for Ferme des Martellières
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Production Details for Normandy Calvados AOC
1. Origin and Definition: Calvados is a cider brandy produced in Normandy, benefiting from a Controlled Designation of Origin (AOC). There are three main AOCs:
Calvados AOC (production spread across several Norman departments)
Calvados Pays d’Auge AOC (distillation in a pot still, extended aging)
Calvados Domfrontais AOC (high proportion of perry pears)
2. Raw Materials
Normandy cider apples (around 200 authorized varieties, classified as bitter, bittersweet, sweet, and tart)
For Calvados Domfrontais, at least 30% perry pears are used.
No additives or added sugar.
3. Production
Harvesting and Pressing
The apples are harvested when ripe between September and December. Pressing to extract the must.
Fermentation
The juice ferments naturally for several weeks or months (minimum 21 days for AOC Calvados).
Transformation into cider with an alcohol content between 4.5 and 6%.
Distillation
Calvados AOC: distillation in a column still.
Calvados Pays d’Auge AOC: double distillation in a pot still.
Calvados Domfrontais AOC: column distillation.
Aging in Oak Barrels
Minimum 2 years for the Calvados appellation.
Aging in oak barrels, providing aromas and complexity.
Flavors evolve: vanilla, dried fruits, spices, caramel.
4. Classification and Tasting
Fine or Three Star: minimum 2 years of age
Old or Reserve: minimum 3 years
VO, VSOP: minimum 4 years
XO, Hors d’Âge: minimum 6 years
5. Consumption and Food Pairing
Neat, as a digestif or aperitif.
In cocktails (e.g., Trou Normand).
Accompanied by Norman cheeses (Camembert, Pont-l’Évêque).
In recipes (flambéing, sauces, desserts).
6. Conclusion: Calvados AOC is an emblematic product of Normandy, the product of ancestral expertise. Its diversity and aromatic richness make it a unique eau-de-vie, prized by connoisseurs around the world.