Calvados VSOP Berneroy

Calvados VSOP Berneroy

Calvados VSOP is warm and lovely with elegant notes of ripe apples, vanilla and a light oak touch.

Scent: Here, autumn apples and vanilla, together with discreet spices, pour out of the glass case.
Taste: Rich and complex with notes of ripe apples, vanilla and hints of oak which is fresh and nicely rounded with good length in the aftertaste.

Berneroy Calvados VSOP is good after dinner or over ice or as an ingredient in a good cocktail.

Serving temperature: 15-25°C

Calvados VSOP:

The apples for Berneroy's Calvados are harvested when they are perfectly ripe, from mid-September to the end of November, depending on the variety. The fresh apples are then washed, mashed and pressed to produce a fresh and aromatic apple juice. Subsequently, the applesauce is fermented under carefully controlled conditions for a minimum of 4 weeks using the natural yeast that sits in the apples' waste. During fermentation, the sugar is converted to alcohol, and the sweetness of the must is significantly reduced. The must is fermented into a cider with approx. 6% alcohol.

In order to emphasize the lively character of the cider and to obtain a concentrated cider, the cider is distilled in antique copper kettles after fermentation into a crystal clear eau-de-vie, which according to the rules must be stored in oak casks for a minimum of 2 years. Berneroy Calvados is stored exclusively in older oak casks to preserve the fresh and aromatic intensity and ensure a discreet cask tone in the final product. During its time on the barrel, the fresh apple character develops into complex aromas of butter, vanilla, baked apples and licorice. Berneroy Calvados VSOP is stored according to the rules for VSOP for a total of 4 years in oak casks before it is released for sale.

Bernroy:

In the historic French region of Normandy, Calvados has been produced for at least five decades. At Berneroy, the master blenders use old traditional and recognized methods. Everything to produce many different and fruity Calvados that capture the essence of local history and traditions.

According to AOC Calvados rules and traditions, Calvados must undergo a single distillation, which helps to ensure that Calvados AOC differs from similar products from the AOC Calvados Pays d'Auge and AOC Calvados Domfrontais regions. Over 180 named apples are approved for the production of Calvados. The traditional apples are grown in the lush green fields of Normandy.