Production
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The Groult family produces calvados with a wide spectrum of apple varieties selected from the domain's own orchards and those in the immediate vicinity in order to conserve the vintage region.
The apples are picked from October of every year.
Once the apples are grinded and pressed, the mout (apple juice) is kept in contact with its lees for many months. The malo-lactic fermentation process will then strengthen the cider's flavoured qualities.
At that stage, the double distillation of the cider will give the spirit all its soft and aromatic elements. The first and last parts of the distillated product are eliminated so that only the fine compounds will get the chance to age in oak barrels and produce our future calvados.
Our final product's intense aromas and high quality will rely on the ageing process in oak barrels.
Once the maturation process gets started, the Calvados content will lessen from 70% to 40% by volume of alcohol.
Younger calvados matures every year in different young oak barrels so that the spirit retains its original and strong apple aromas.
Older calvados will age in older oak barrels where all the maturation process goes on and strengthens the product colour's darkening.
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Distillery
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Cellar of Pierre Groult
(1830-1918)
Cellar of Léon Groult
(1874-1923)
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Calvados Roger GROULT
Clos de la Hurvanière, 14290 Saint-Cyr du Ronceray, France
Tel: +33 (0)2 31 63 71 53 - Fax: +33 (0)2 31 63 90 77 - Email:
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