Сalvados Chateau du Breuil, "Fine Calvados", Pays d'Auge AOC, 0.7 L
Calvados golden brown.
In Calvados powerful, fresh, fruity taste.
Calvados is filled with bright aroma fruity tones.
Calvados is recommended to use in its pure form as an aperitif or digestif, with ice, in cocktails, and tonic.
Chateau du Breuil, "Fine Calvados" - Calvados highest quality produced by a unique technology in accordance with the laws of production in the region of Calvados Pays d'Auge. After fermentation of apple cider, which takes at least 6 weeks, made a double distillation and aging in alambike drink in French oak barrels for at least two years.
"Fin Calvados" was awarded a silver medal and the title of "Best in Class" in the competition "International Wines & Spirits Competition" in London in 2006, 2008, 2010 and 2012.
Chateau du Breuil - architectural monument, built in the XVI century. It is located in the region of Pays d'Auge in Normandy, the home of quality Calvados. In 1954, the family acquired the castle Bizuar. Hereditary calvados producers, they restored the castle and organized the production of the famous Norman drink at a new qualitative level. In the vicinity of the Chateau of 42 hectares of gardens where fruit 22,000 apple trees. All the main stages of beverage production are strictly controlled by the masters of the Chateau. Calvados, which is considered the most exquisite digestif produced by natural fermentation of apple juice, followed by a double distillation and long-term aging in oak barrels. Thinnest bouquet and unique flavor due to the interaction of alcohol calvados with wood barrels and air. Manufacturing technology in Calvados Chateau du Breuil kept secret, known only that it is based on ancient recipes and traditions. That is why Calvados incomparable quality and taste with the other drinks in this class.
Apple harvest begin to gather in October and ends in late November. Apples are weighed, sorted and sent to storage until the full completion of the collection. Then mix different varieties of apples, in proportions known only masters, thereby providing individual flavor and taste of cider. Fermentation of apple mash is continued for at least 6 weeks before achievement alcohol 4.5% as required by the distillation technique. Fermentation is conducted entirely natural manner without the use of dyes and fragrances. When the cider reaches the necessary condition, distillation begins. By law, it must begin in December and ends in May. Calvados Pays d'Auge AOC can be called only one apple for which have been collected in this region, and the drink was double distilled. Chateau du Breuil in distillation using copper vats, and for the final product take only the "heart" of the distillate obtained. Next apple alcohol is poured into barrels for aging. Special attention in the Chateau du Breuil paid to the choice of oak barrels, as their quality, size and age play a role in the maturation process of the drink. It is aging in oak barrels gives calvados its unique taste and bouquet. Amber color and the "body" Calvados also acquires thanks aging in oak barrels.
Chateau du Breuil in manufactures a wide range of Calvados, including beverages of different periods of exposure - from stylish and fragrant young VSOP class to balanced, soft, old "reserves". There are also rare perennial vintages. 40-year-old Calvados "Royal" - the star of the collection. Calvados bottled elegant form, manually sealed with wax and bound thread.