The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out one month after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Five years aged minimum. In toasted 400 L (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.

Eyes: yellow golden reflection, bright.
Nose: intense and powerful. nose of caramelized apples and pears, finely underlined by notes of juniper berries and spices.
Mouth: Round and smooth attack. The palate develops flavors of ripe apples. It is slightly oaky balanced by notes of sweet spices. Good presence in the mouth, perfectly balanced.