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Pommeau of Normandy

          Normandy pommeau, its history :

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  " Norman drinks Selection ":
This aperitif par excellence, mainly consumed in Normandy, is obtained by mixing 2/3 juice of apples (non-fermented juice) and 1/3 d ' eau de vie of cider 2 years or more. It is directly inspired by the model of the Pineau des Charentes wine.
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Mistelle obtained by fortification from a fresh mash of cider apples with Calvados, pommeau, is produced mainly in the Calvados : areas of production Pays d'Augewhere he was born. He was born in 1970 will be recognized officially until 1991 with the Pommeau de Normandie AOC.
Other pommeau as "pommeau de Bretagne" in 1997 and that of Maine in 2009 also get their AOC.

          Production area :

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Even if the Pommeau de Normandie is produced mainly in the Pays d'Auge, its appellation area covers the departments of Calvados, Manche, Orne, Eure, Seine-Maritime and Mayenne.   

          A few elements of the appellation :

  • Orchard selected and identified, must be located in the Calvados controlled appellation area.
  • from 30 Apple Cider from bitter and sweet categories for at least 70% bitter;
  • the producer must also be producer of AOC Calvados;
  • grape must in minimum 108 g/l sugar richness;
  • the actual alcoholic strength by volume must be between 15% and 20% vol;
  • the fortification to the AOC Calvados is made at once;
  • about two thirds of grape must (unfermented juice) apples and a third d ' brandy of cider of 2 years or more;
  • livestock under oak during 14-month minimum.
  • organoleptic and analytical review mandatory after a minimum of 30 days in the bottle.
Pommeau of Normandy
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