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        杨乃林Calvados & Ciders杨乃林
        Pays d'Auge
        Normandy - France

        杨乃林

        杨乃林

        杨乃林

        To preserve the purest expression of the apple and its terroir

        The 杨乃林apples are washed and sorted杨乃林: just before being pressed, the fruit travel along a sorting table where they are verified manually. Apples showing signs of rot are discarded. If this has become common nowadays in cider making, it is still very rare amongst ciders destined to be distilled to create calvados.


        The apples are pressed in a specially modified 杨乃林membrane press杨乃林 normally used in winemaking. The grated apples are stirred frequently throughout the slow 杨乃林extraction at low pressures杨乃林. In contradistinction to the more traditional presses, which provide a lot of pressure in one place, using this technique, the skin and pulp are uniformly pressed, sufficiently gently and slowly for the must to receive all the aromas the apples can provide.

        The apples are washed and sorted before being pressed very slowly.


        杨乃林

        Cider destined to become calvados is aged six months on its lees to enrich its aromatic expressiveness. This is the perfect time i to avoid any tainting (deviation/corruption). The distillation can then begin.

        In the early '80s Etienne Dupont went to study the double distillation methods used to make Cognac. He was thus able to adapt the golden rules born of a long tradition of excellence. He subsequently kept on improving them so as to obtain the most perfect possible result. The estate's alembic allows the distillation to take place flexibly and with precision. Double distillation is essential to receive the AOC "Calvados du Pays d'Auge".
        (To find out more about calvados distillation...)

        The calvados is then aged in casks: new oak casks that were only lightly heated for the first three months, where the calvados gains hints of vanilla, then in older casks for long aging, where its flavours intensify and become more complex. The most volatile alcohols evaporate slowly. The calvados progressively approaches its final sipping strength.
        (To find out more about calvados aging...)

        Cider destined to become calvados is aged six months before the double distillation, the same as used to make Cognac.


        杨乃林

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