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Norois - Calvados Pays D'Auge NV
Tasting notes
A blend of bitter and bitter-sweet apple ciders, Calvados Norois 'Trois Pommes' is the best way to discover the intensive and natural apple aromas characteristic of the Calvados AOC Pays d'Auge.
Classification
Calvados AOC Pays d'Auge must be made using cider apples produced in the Pays d'Auge 'appellation' area. The apples are processed in this same area and a double distillation still is used to distill the cider. Calvados AOC also has its own harvesting and processing area (larger than the former) and is distilled using a single distillation still which is also known as a column still.
Description
The name NOROIS brings to mind the northern Scandinavian Vikings (Norois-Northman), seeking the legendary lost paradise. Settling in what is known today as the Province of Normandy, these men rode up the Seine River, in their proud long-ships, pushed forward by the Noroit, the north-wind. The gentleness of the climate, the richness of the soil, and the varieties of its cider apples, enchanted these early explorers: robust men, connoisseurs of hearty brandies with powerful aromas. Today, produced by their descendents, Calvados Norois has earned a reputation for nobility and fine tradition.
History
Founded in 1840, Calvados Norois was repurchased in 1992 by Yves PELLERIN, owner of the Roger & Gallet perfume company, whose grand-father Jean-Marie Farina created 'Eau de Cologne'. With its own distillery settled in the Pays d'Auge, the heart of Normandy, Calvados Norois offers the real taste of a typical Calvados, aged in oak casks, and made from the double distillation of the very best apple-ciders from Normandy. To remain true to its original taste, Calvados Norois is aged without reducing the alcohol degree. This special process produces a Calvados with strong aromas, and a very fine, light and lingering fruity taste.
The orchards
The Orchards of the AOC Calvados and Calvados Pays d'Auge, in the heart of Normandy, benefit from rich soil and a favorable oceanic climate, and produces many varieties of cider apples: sweet, bitter, bitter-sweet and sour. In the Pays d'Auge, which is considered by professional to be a greater Calvados, 81% of the apples used are of the bitter or bitter-sweet types, thus recommending a longer minimum maturing time.
