Normandy pommel

Pommeau de Normandie is a blend of Calvados and fresh apple juice in proportions of ¼ Calvados at 70% vol and 3/4 cider apple juice.

The appellation requires a minimum of 14 months of aging in oak barrels after fortification. Our Pommeau, on the other hand, is made from some of the older Pommeau grapes. This additional aging allows for a better balance, with no apparent hint of alcohol.

We also take particular care in choosing the varieties of apples used in order to produce a Pommeau that is neither too sweet nor too heavy.

How to taste Pommeau de Normandie?

Pommeau de Normandie is best enjoyed chilled (8 to 10°C) in a tulip glass. Its apple aromas, lush fruit, and moderate sweetness make it a popular aperitif. Before a meal, it can be enjoyed neat, but it can also be served in a cocktail, topped up with Champagne, or mixed with many other spirits.

It is an ideal accompaniment to many desserts and is often used in cooking to flavor dishes with apple aromas.

LA TRIBUNE DE GENEVE (February 2002)

Jerome Estèbe "Puss in Boots, Beau Rivage Hotel" - Geneva: "The sommelier does another brilliant job with dessert. While the pastry chef offers a mille-feuille with caramelized apples and whipped cream (special mention to the pastry, thin and crispy like never before), the wine man whips out an incredible Pommeau Normand.

A blend of Calvados and apple must of incredible aromatic purity. It's a man named Christian Drouin who hand-distills this marvel somewhere in the Pays d'Auge. It makes you want to spend your vacation in the green pastures of Normandy. In the shadow of a distillery, of course.