The apples for this fine expression are carefully selected, crushed, and pressed to produce juice that then undergoes full fermentation into cider ready for distillation. The double distillation process begins one month after fermentation is complete. The first distillation yields "petite eau" with an alcohol content of 30%, while the second distillation transforms the "petite eau" into Calvados. Aged a minimum of two years in toasted 400-liter (88 imperial gallon) oak barrels, with 50% being new. Bottled when ordered. Tasting notes from the distillery: "Nose: fine, complex, very intense. Aromas of apple, pear, vanilla and citrus with earthy hints . Mouth: Round and fresh. Shows fruity aromas, of vanilla and dried fruits. A well integrated whole with good intensity."