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.

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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.

Fact Sheet on Poiré de Domfront AOP

1. Presentation and Origin Poiré de Domfront is a sparkling alcoholic beverage obtained by fermenting the juice of perry pears. It has benefited from a Protected Designation of Origin (PDO) since 2002, guaranteeing unique expertise and a specific terroir centered around Domfront, in Normandy.

2. Raw Materials

Use of local pear varieties (at least 40% of the ‘Plant de Blanc’ variety).
Traditional high-stem orchards.
No added sugar, water, or carbon dioxide.

3. Manufacturing Process

Harvesting and Pressing
The pears are harvested at full maturity, between September and November.
Gentle pressing to extract the must.
Fermentation
Natural fermentation in vats (no addition of commercial yeasts).
Duration of several weeks to several months. Natural effervescence is formed by fermentation in the bottle (traditional secondary fermentation).
Bottling and Refining
Possible filtration for stabilization.
Bottled with possible aging on lees.
Final alcohol content between 3% and 5%.

4. Taste Characteristics

Golden color with green highlights.
Fruity nose, marked by aromas of fresh pear, white flowers, and sometimes honey.
On the palate, a balance between sweetness, acidity, and fine effervescence.

5. Food Pairing and Consumption

Served chilled, between 8 and 10°C.
Excellent as an aperitif.
Pairs well with Normandy cheeses (Camembert, Pont-l’Évêque, Livarot).
Pairs well with fruit desserts, especially pear.

6. Conclusion: Domfront Poiré AOP is a unique, light, and refined drink, sourced from an exceptional terroir. Its natural effervescence and fruity aromas make it an elegant alternative to ciders and sparkling wines.

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Technical Information for Pommeau de Normandie AOC

1. Presentation and Origin Pommeau de Normandie is a traditional Norman aperitif, made by blending cider apple must and Calvados. It has been awarded a Controlled Designation of Origin (AOC) since 1991, guaranteeing its expertise and unique terroir.

2. Ingredients and Composition

Freshly pressed cider apple must.
Young AOC Calvados (aged for at least one year).
Alcohol content: between 16% and 18%.
Aged in oak barrels for at least 14 months.

3. Production Process

Apple Selection
Specific varieties are used, often the same as those used for cider and Calvados.
Bitter and bittersweet apples are favored for their tannins and aromas. Pressing and Extraction of the Must
Pressing the apples to obtain a must rich in natural sugars.
Settling the must to remove impurities.
Mutage with Calvados
Mixing the must with young Calvados with an alcohol content between 65% and 70%.
This process stops fermentation and preserves the fruit’s natural sugars.
Aging in Oak Barrels
Finishing in barrels for a minimum of 14 months.
Contributes roundness, aromatic complexity, and woody notes.
Bottled and Released
Once aging is complete, the Pommeau is filtered and bottled.
It should have a beautiful amber color and a marked aromatic richness.

4. Taste Characteristics

Color: Amber with golden highlights.
Nose: Aromas of cooked fruit, caramelized apples, prunes, honey, and spices.
Palate: Round, sweet, with a beautiful harmony between alcohol and fruit.

5. Pairings and Tasting Recommendations

Serve chilled (8 to 10°C) as an aperitif.
Pairs perfectly with foie gras and Normandy cheeses (Camembert, Pont-l’Évêque, Livarot).
Also pairs well with apple and caramel desserts.
Can be used in cooking to deglaze or flavor sauces.

6. Conclusion: Pommeau de Normandie AOC is an elegant and indulgent drink, a true symbol of Normandy’s heritage. Its balance between sweetness and strength makes it a refined aperitif appreciated by lovers of artisanal spirits.

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Normandy Cider Production Techniques – Vergers des Martellières

1. Introduction to Normandy Cider Normandy cider is a fermented beverage made from cider apples. At Vergers des Martellières, production adheres to traditional expertise, showcasing the Normandy terroir and local apple varieties.

2. Apple Selection

Local varieties are classified as bitter, bittersweet, sweet, and tart.
Fruit is harvested at optimal ripeness, generally between September and December.
No post-harvest chemical treatment is used.

3. Production Steps

Harvesting and Storage
Apples are harvested mechanically or manually depending on the plot.
Temporary storage to homogenize ripeness and concentrate aromas.
Sorting and Washing
Rigorous selection to eliminate damaged fruit.
Washing to remove impurities.
Pressing
Apples are crushed into pulp. Slow pressing to extract a juice rich in aromas and tannins.
Fermentation
Natural decantation of the juice for several hours.
Slow fermentation in stainless steel vats or oak barrels at controlled temperatures.
Transformation of sugars into alcohol through the action of natural yeasts.
Duration varies depending on the type of cider (sweet, dry, semi-dry).
Second fermentation and maturation
Bottled with natural fermentation for corked ciders.
Cellar maturation to develop the aromas.

4. Types of Cider Products

Sweet Cider (low alcohol content, sweet and fruity taste)
Semi-Dry Cider (balance between sugar and acidity)
Dry Cider (drier, rich in tannins and powerful aromas)
Farmhouse Cider (crafted using indigenous yeasts)

5. Tasting Recommendations

Serve chilled between 8 and 12°C. Pairs well with Normandy cheeses, crêpes, seafood, and white meats.
Drink young for light ciders, or after a few months of aging for more complexity.

6. Conclusion: Vergers des Martellières cider is the result of authentic expertise, blending tradition and high quality standards to offer a natural and expressive drink, emblematic of the Normandy terroir.

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