Essentially 220 to 420 litre oak tree barrels are used. The oak trees are from French forests in the Troncais and Limousin regions.
Oak trees from Le Tronçais (Normandy) present a fine and tender grained wood. It is porous to raw spirit and gives Calvados its soft tannin.
The ones from Limousin have a medium grain are harder and more nervous. However, they are more porous. This gives the Calvados’ strength.
The wine cellar also has a few casks made out of white American oak that brings extremely low tannin rates and numerous, rich aromatic essences.
6 “bussards” having formerly stored rhum, whiskey, port, cognac, armagnac and vodka are kept for rare vintages. Centenarian “tierçons” from the Limousin are reserved for storing the exceptionally rare Calvados.
process. This distillation process brings the cider brandy up to 70°. At this point, the spirit colourless until it matures.