In Saint-Georges du Rouellet, deep in the heart of the Domfrontais region, Victor Gontier crafts Calvados that remain loyal to the fruits used in their blending. Thanks to ancient varieties of apple and pear (minimum 30%), his 2003 version demonstrates exceptional freshness of expression, despite being the product of a year that was afflicted by drought
Profile: fresh throughout. The nose is an ode to apples and pears. The palate is honeyed (acacia), bucolic (bocage, cut hay) and then milky.
Small Farm production of Calvados for 3 generations, in the heart of the Calvados Domfrontais Appellation d’ Origine Controllée AOC area. Made with a minimum one third pears and apples for the balance it is rustic, farm style and smell. Truly for the locals. No compromises...meaning, that it is absolutely authentic, but also fruitier and rounder when young than Pays d’Auge Calvados that require more ageing. Also famous for its apple and pear cider: They are 100% pure juice like all French ciders or Perry must be by law and no addition of anything but sulphite under strict conditions is permitted. This is very important to bear in mind when in most countries of the world ciders can have up to 45 % water added , with sugar, aromatics synthetic or natural, sugar, alcohol, preservatives etc.