Calva multi-brewing technology

First, ripe apples are picked from apple trees, then apples with slightly bitter taste are selected, and pears are added to the apples to increase the sugar in the juice. Crushing and squeezing these mixed fruits, filtering the squeezed juice into oak barrels for fermentation without adding any yeast, and letting it ferment naturally.

After five weeks of fermentation, the wine juice is called Sidel wine, and its concentration is 4% to 6%. Then put Dele wine into cognac distiller and distill it twice to get distilled wine. Finally, the distilled liquor is aged in oak barrels again until the liquor concentration reaches 40%, and the bottled liquor is opened.

This is the brewing process of Normandy brandy, and most of Calva is made by this brewing process.

Due to the diversification of apple flavors and the addition of pears, Normandy brandy has a good taste and taste.

When drinking, this brandy is often used as a table wine, just like cognac, and it is drunk after meals. Of course, some people like to pour this calvados into coffee and mix it with coffee to make the aroma of coffee more intense.