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Throughout its long ageing process in oak barrels, this very fresh Calvados boasts a palate with great finesse and is to be enjoyed with friends at the table like you would an excellent wine. More info
In the world of wine, it is not uncommon to find single vineyard cuvées. It is much rarer to find in the world of cider, but terroir plays just an important role here as it does in the wine world. This cider has been created from a blend of eight bitter and bitter-sweet Cotentin varieties as well as a dash of Grasse-Langue, a more sour apple. These apple trees are all planted in a plot called ‘Cantepie’ which stretches over three hectares. Found on the gentle slope on a hill, it benefits from being south-east facing, getting optimal sunshine in a cold-climate, rainy region. After harvest, the apples are grated, macerated, and then pressed with the help of a traditional press dating back to 1920. Natural yeasts ferment the juice for many months before fermentation is finished in bottles, producing a naturally sparkling cider.
This beautiful yellow-orange cider imparts notes of fresh apple, butter and brioche. On the palate, the sweetness, bitterness and acidity are beautifully balanced before it evolves into a full-bodied finish. A cider to be enjoyed like you would a great wine.
Calvados Herout Héritage 12 ans serve at a temperature of 12°C. It will pair perfectly with the following dishes: Livarot, Tourte aux oignons, Minestrone aux haricots rouges.
In the world of wine, it is not uncommon to find single vineyard cuvées. It is much rarer to find in the world of cider, but terroir plays just an important role here as it does in the wine world. This cider has been created from a blend of eight bitter and bitter-sweet Cotentin varieties as well as a dash of Grasse-Langue, a more sour apple. These apple trees are all planted in a plot called ‘Cantepie’ which stretches over three hectares. Found on the gentle slope on a hill, it benefits from being south-east facing, getting optimal sunshine in a cold-climate, rainy region. After harvest, the apples are grated, macerated, and then pressed with the help of a traditional press dating back to 1920. Natural yeasts ferment the juice for many months before fermentation is finished in bottles, producing a naturally sparkling cider.
This beautiful yellow-orange cider imparts notes of fresh apple, butter and brioche. On the palate, the sweetness, bitterness and acidity are beautifully balanced before it evolves into a full-bodied finish. A cider to be enjoyed like you would a great wine.
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