Quality & Tradition
Harvested fruit comes exclusively from the Crevecoeur estate. Fruit is pressed in situ during the month of October every year.
Espousing quality and traditional methods, Crevecoeur obtains cider kept for one year in mostly oak casks. Most producers rush to distil cider within a few months, in order to avoid losing a precious year in the aging process’ count (the official date of the new year being late spring). .
Crevecoeur has consciously chosen to allow the cider time to ferment before its transformation into calvados.
Distillation
It is thus only in November of the following year that the cider is distilled and placed in 225 to 450 liter oak barrels, chosen for having already served in the aging processes of cognacs or calvados.
The XVIIth C outbuildings host the aging of the calvados during a minimum 12-year period. This very extended period favours the alchemy of wood and alcohol. The aromas and gustatory qualities of the eau de vie become more and more complex, prior to the actual assemblages, carried out by our expert oenologists.
EXCESSIVE ALCOHOL CONSUMPTION IS DANGEROUS FOR YOUR HEALTH, DRINK IN MODERATION