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Refinement for the first year in French oak barriques and second year in 25 hectoliter Slavonian oak casks
or potato and bacon au gratin
with black cherry
nebbiolo is a very eclectic variety: from grounds rich in quartz sands and very fine silt
Pierre Huet Calvados XO France Burgundy Côtes Maconnaise Refinement for the first yearThe Calvados AOC Pays dAuge is obtained through a process of double distillation of cider in a traditional copper still called alambic repasse (which translates as a double distillation still). First, the juice obtained by pressing the apples is completely fermented (12 months) in one hundred year old oak barrels. Then, the cider obtained after this fermentation process is distilled a first time to get the petites eaux (little waters) which are
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