Famille Dupont : Calvados "Hors d'Âge"

Characteristics and Tasting Tips of Famille Dupont's Calvados Hors d'Âge

Tasting

Appearance
Golden yellow hue with subtle copper reflections.

Nose
Pleasant, fine and complex with a light woodiness. Fruity aromas of apple and banana unfold, accompanied by floral notes of rose and jasmine. The complexity intensifies after aeration.

Palate
Soft and very balanced on the attack. Ripe apple fruit notes dominate, supported by woody nuances that bring structure and depth to the whole.

Pairings and Tasting Occasions

This Calvados can be enjoyed both as an aperitif and a digestif. As an aperitif, it is best served neat, on ice, or with a drop of water to bring out its aromas. As a digestif, it is ideally served at 20-22°C.

Mixology

This exceptional Calvados is best enjoyed unadorned to fully appreciate its complexity and balance.

A Generous Calvados with Complex Aromas, Signed by Dupont

La Famille Dupont, a Norman tradition since 1887

Founded in 1887 by Jules Dupont at La Vigannerie, Victot-Pontfol in Calvados Pays d'Auge, the Domaine Famille Dupont has upheld the traditional art of Calvados for five generations. Established on clay and Oxfordian marl soils, the estate controls the entire process: from the cultivation of apple trees to double distillation in a Charentais still, through to aging in oak barrels. Now led by Anne-Pamy Dupont, this exceptional house produces Calvados renowned for their finesse and aromatic complexity, nicknamed "the Rolls of Calvados" by international sommeliers.

Le Calvados Hors d'Âge, the expression of Norman expertise

Le Calvados Hors d'Âge de la Famille Dupont is born from a meticulous Blend of 80% bittersweet apples and 20% sharp apples, harvested from September to November on the clay and Oxfordian marl soils of Pays d'Auge. The apples are mixed, crushed, and pressed, then the juice ferments entirely to produce the cider. This is followed by a traditional double distillation: the first produces the "petite eau" at about 30% vol, while the second distillation of this "petite eau" gives rise to the Calvados. It is then aged for a minimum of 6 years in barrels, 20% of which are new.