The crucial point is the cellar master know-how.
Thanks to its proximity to the sea, the ageing process takes place in humid cellars providing flexibility and an exceptional softness to the Calvados Terre des Presseaux.
Maturation takes a long time and is achieved through the wood porosity by a mysterious exchange between the spirit and the surrounding air.
The oak wood enhances the aroma of the apple with a subtle bouquet and most exquisite flavours. The important stock of old Calvados Terre des Presseaux can ensure a high standard quality.

Moreover, Calvados Terre des Presseaux is only sold after 12 years of maturity in the oak casks.
The Calvados will have progressively lost its “fire” and the tannins will have been transformed into the different aromas.
According to the number of years, Calvados Terre des Presseaux will develop miscellaneous flavours like vanilla, coffee, coconut, caramel, apricot or dried fruits.