Development of our products
We collect apples during the months of October and November. One part is collected by hand and the other thanks to a recent machine which no longer brutalizes apples as in the past. This allows us to obtain a pommage of clean and healthy fruits.
4, rue bourbesneur
Normandy - France
06 81 38 06 18
© 2021 F. Lecornu - Owner-Harvester
We squeeze our apples during the month of November and put the juice obtained in fiberglass vats. Fermentation begins naturally and lasts about 3 months. We then bottle the cider intended to become cider bouché. Fermentation, continuing in the bottle, will then make the drink naturally effervescent.
THE CALVADOS AOC
The cider intended for Calvados continues its fermentation until all its sugar is used up. It takes about 7-8 months. The cider is then good to be distilled. Distillation consists of separating the water from the alcohol by heating, using a still. This leaves in vapors which, once cooled, constitute Calvados. Like many farms in our region, we use the traveling still which runs once or twice a year from farm to farm. When it comes out of the still, it titrates between 68 ° and 70 °, we then bring it back to our cellar to age in oak barrels.
It is the product of the mixture of organic apple juice and organic brandy. This gives a fairly soft product to which the brandy brings strength. This mixture then ages for about a year.