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| | Cave cidricole Michel Hubert |
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The apples, harvested by hand are stocked for a few weeks in a cool, dry place to reach their ideal ripeness.
When the apples are ripe enough they are then crushed to obtain a pulp which is left to marinate for a few hours to extract the colour and aromas.
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Gentle pressing with a yield of 750 litres per ton of fruit gives a must which is immediately placed into vats. |
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| | After a few days a brown crust is naturally formed over the liquid.
The clear juice is then extracted and the alcoholic fermentation then takes place over a period of a few weeks under the careful eye of the cidermaker.
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When the ideal balance of the 3 fundamental savours has been reached (sweetness,acidity and bitterness) the cider is clarified and then bottled where the sparkling will take place, for at least 6 weeks in the cool cellars.
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| At this stage, controls are made and analyse taken by the necessary organisations to allow our products to be sold under the label of cider pays d'Auge. |
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| | The calvados " The orchards of the Moriniere " is aged in oak casks, "renourished " periodically by the brief passage of cider. During the ageing process, the calvados is enriched by certain aromatic elements found in the oak and is subjected to an atmospheric oxidisation as well as an evaporation of certain elements (notably water and alcohol) whilst the others are transformed by the modification of chemichal balance through time.
Essential as part of the appelation of controlled origin " calvados pays d'Auge " the repasse pot still is the traditional still used.
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At the " orchards of the Moriniere " the distillation takes place in 2 stages in a copper still. The first distillation named the first heat, lasts for about 7 hours and allows us to obtain " small waters " between 30 and 35% alcohol. The second heat which takes twice as long, allows us to obtain an alcohol between 68 and 72% alcohol by distilling the small waters.
The condensation obtained by this second distillation is divided up depending on the level of alcohol.
The first part ( the heads) with a level of between 80 and 85% alcohol is eliminated. This corresponds with the more volatile products. The second part is the hearts, with a level between 55 and 80% alcohol. This constitutes the true eau de vie. The tails, with a level of alcohol between 15 and 55% are added to the small waters for the next first heat. The " rebiot ", levels lower than 15% alcohol return with the cider still to be distilled.
To preserve the level of volatile substances other than alcohol,
the alcohol level at the end of the distillation should not exceed 72%.
Finally an organoleptic test is carried out by professionals under th control of the I.N.A.O. as well as an analyse, which allows us to obtain the appelation Calvados Pays d'Auge guarantee. |
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