Calvados Cidre Lecornu

Cave cidricole Lecornu

Notre Savoir-Faire

Au coeur du Bessin, une production cidricole fermière

pommes au sol

ramassage des pommes

Gaulage

livraison de pommes

				Cider We press the apples during November and put apple juice made in plastic tanks. The fermentation begins naturally and take about 3 months. Then we put in bottles the juice destined to become cider. The fermentation will continue in each bottle and will make the cider sparkling. We generally have a dry cider and a half dry.

Distillation At the exit of the still, the brandy titrate between 68 % and 72 %. It's translucent as water and cannot be appreciate like this ; so it's necessary to put it into oak casks.
			Calvados The cider destined to become Calvados continues its fermentation in the tank upon all sugar become alcohol. It takes 7 or 8 months. So the cider is good to be distillated. The distillation is separating water from alcohol with heating the cider in a still. Alcohol evaporates and is chilled to become Calvados. Like many ferms in our region, this is a itinerant still who comes one or two times a year. Calvados is immediately after put in oak cask's. More the cask is new, more it will give tannin and more the Calvados will be amber coloured.

Manually realisation of wax seals on the bottles of Calvados
	Apéritif It's a mix of cider at the beginning of fermentation (still very sweet) and a young Calvados (1 year old). It makes rather sweet product but witch Calvados gives its strenth. It ages into oak cask but not as longer as Calvados.

présentation cadeau

notre Calvados

Notre cidre

Notre cave à Calvados

To contact us :

4 rue Bourbesneur 14400 Bayeux Normandie France

Tél (+33) 2 31 92 50 40 Fax: (+33) 2 72 64 98 32

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