Сalvados Marquis d'Aguesseau, VSOP, 4 ans, 700 ml
Calvados honey color.
Calvados has a balanced, smooth taste with spicy notes of vanilla and toasted almonds. The aftertaste reveals notes of apple, after a long warming glass in his hands.
Excellent flavor palette combines shades of fresh green apples and wildflowers, which are complemented by a pleasant shade and light oak nuances of vanilla.
Calvados are encouraged to apply to fruit desserts, coffee and chocolate, as it is ideal to complete the meal. Also it can be used as an appetizer and cocktail mixing.
To create a Calvados Marquis d'Aguesseau VSOP apple crop harvested near the end of October. Manufacturing is divided into several stages. Because apple juice cider, and then it is distilled alambikah copper in alcohol. Withstand drink for four years in oak barrels, so filled with subtle notes of the fragrance of vanilla.
Calvados Marquis d'Aguesseau Heberto company is widely known as a harmonious, balanced, high-quality drink. On the market are not so many manufacturers engaged in the manufacture of this type of alcoholic beverages, and Chateau d'Eberto occupies the top lines of the list.
Old custom of Normandy, called Trou Normand ("Norman hole") - a pause during the meal, during which diners take Calvados to improve appetite and to "make room" for the next meal. It should be noted that this custom still exists in many homes and restaurants. So often recommend between different dishes drink a glass of Calvados. Flow temperature should be at room Calvados. Not recommended neither heated nor cooled drink. Young Calvados usually perfectly with fruit desserts, chocolate and confectionery delights different.
Chateau d'Eberto apple orchards are in the heart of the Pays d'Auge - one of the most prestigious appellations of Normandy, which accounts for over 25% of the total production of Calvados. History Chateau d'Eberto began in 1660. Chateau got its name from the area where it is located - Saint Andre d'Hebertot (St. Andre d'Eberto). A century later, Francoise de Nollan, the daughter of the owner of farm married the Marquis Henri-Francois d'Aguesseau - son of Lord Chancellor and France, which contributed to the publication of the decree on the rules regulating the production of Calvados. During the French Revolution Château d'Eberto was nationalized, and later Mr. Duhamel, a banker from Rouen, got it in the property.
In the XIX century trade calvados economy has been suspended, but production continued. Spirits were kept in the cellar and waited in the wings. During World War II, Marshal Goering appropriated reserves Calvados Chateau d'Eberto. Preserved newspaper "Pays d'Auge" where published a photograph of Goering, standing in front of a huge wooden screw press, owned farm Chateau d'Hebertot. In XX century Chateau d'Eberto was a historic place, and 1981 resumed production of great Calvados, named after the famous Marquis d'Aguesseau.