Calvados (brandy) - Producing Regions and Legal Definitions

Producing Regions and Legal Definitions

Like many French wines, Calvados is governed by appellation contrôlée regulations. There are three appellations for calvados:

  • The AOC calvados area includes all of the Calvados, Manche, and Orne départements and parts of Eure, Mayenne, Sarthe, and Eure-et-Loir.
    • AOC calvados makes up for over 70 percent of the total production.
    • Minimum of two years ageing in oak barrels.
    • The terroir, geographical area, is defined.
    • The apples and pears are defined cider varieties.
    • The procedures in production like pressing, fermentation, distillation and ageing is regulated.
    • Usually single column distillation.
  • The more restrictive AOC calvados Pays d'Auge area is limited to the east end of the département of Calvados and a few adjoining districts.
    • Extensive quality control—the basic rules for AOC calvados together with several additional requirements.
    • Aging for a minimum of two years in oak barrels.
    • Double distillation in an alembic pot-still.
    • Produced within the designated area in Pays d'Auge.
    • A minimum of six weeks fermentation of the cider.
    • Flavour elements are controlled.
  • AOC calvados Domfrontais reflects the long tradition of pear orchards in the area, resulting in a unique fruity calvados. The regulation is similar to the AOC calvados and the column still is used.
    • A minimum of 30 percent pears from the designated areas is used.
    • A three-year minimum of ageing in oak barrels.
    • The orchards must consist of at least 15 percent of pear trees (25 percent from the sixteenth harvest).
  • Fermier "farm-made" calvados—some quality minded producers both inside and outside the Pays d’Auge make "calvados fermier", which indicates that the calvados is entirely made on the farm in a traditional agricultural way according to high quality demands.

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