Calvados Controlled Designation of Origin
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The production area of the Appellation Calvados Contrôlée is the largest, extending over 7 departments and based on very different soil types. The municipalities where cider-making activity has been maintained were selected, particularly a traditional cider fruit orchard: the meadow orchard, which combines tree cultivation with the production of grass for livestock. It should be noted that "Appellation Calvados Contrôlée" can be produced in the Pays d'Auge as well as in the Domfrontais if all the constraints of these specific appellations are not respected. The constraints related to the production of Calvados are less severe. The respective proportions of cider apples and perry pears are not regulated; however, 70% of the apples must be bitter or bittersweet varieties. At least 35% of the fruit used comes from high-stem orchards. Ciders or perries are distilled either in pot stills or column stills. Since the production cost of double distillation is higher than that of column distillation, producers who perform double distillation are rare. The brandy must age for at least two years in sessile or pedunculate oak barrels.
Since the production of the "Appellation Calvados Contrôlée" is not homogeneous, it is difficult to establish a link with the geographical environment and even more so to characterize the typicality of the Calvados produced in this geographical area. In this case, the very brief description of the specificity of the appellation as described in the specifications is justified: "on the nose and in the mouth it develops aromatic notes reminiscent of the fruits from which it is produced." This observation in no way prejudges the quality of the product that certain producers have managed to bring to the top.
Areas planted and number of producers per appellation in 2019:
Calvados appellation 337 producers 7329 hectares
Calvados Pays d'Auge 59 producers 3252 hectares
Calvados Domfrontais 52 producers 752 hectares
The production of Calvados meets all the criteria of an authentic appellation of origin. By maintaining the life of the soil in their orchards, the Normans have been able to preserve the terroir-like expression of their eaux-de-vie.