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.
See the IDAC profile for Ferme des Martellières
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