The appellations of calvados - read more about "terroir", labels and much more in the book (includes many pictures and illustrations).
Like most French regional products with unique traditions, calvados is governed by an ‘appellation contrôlée’ system. It’s a set of rules designed to guarantee and maintain the characteristics and quality of the product and its century-old traditions.
For calvados, in short the amendments cover: the region where calvados can be produced; the varieties of apples used; the type of pressing and fermentation; the distillation and the ageing.
The appellations are regulated by the French institute of appellations called I.N.A.O. (Institut National des Appellations d´Origine).
Appellation d’Origine Contrôlée; (AOC) can be translated to Appellation of Controlled Origin. Apple brandy that does not fill the criteria is called ‘Eau de vie de cidre’. These are usually produced outside of the AOC calvados area, mainly in Brittany, and though not included some are of very good quality.
There are three named types of AOC with slightly different regulations:
• ‘AOC calvados’ – the basic appellation.AOC calvados makes up for over 70 percent of the total production.
• Minimum of two years ageing in oak barrels.
• The ‘terroir’, geographical area, is defined.
• The apples and pears are defined cider varieties.
• The procedures in production like pressing, fermentation, distillation and ageing is regulated.
• Usually single column distillation.
• ‘AOC calvados Pays d’Auge’ – the most quality-oriented appellation. When labelled calvados Pays d’Auge the calvados have fulfilled an extensive quality control - the basic rules for AOC calvados together with several additional requirements.
• Ageing for minimum of two years in oak barrels.
• Double distillation in an alembic pot-still.
• Produced within the designated area.
• A minimum of six weeks fermentation of the cider.
• Flavour elements are controlled.
• ‘AOC calvados Domfrontais’ – made of at least 30 percent pears. The appellation was created in 1997 and reflects the long tradition of pear orchards in the area, resulting in a unique fruity calvados. The regulation is similar to the AOC calvados and the column still is used.
• A minimum of 30 percent pears from the designated areas is used.
• A three-year minimum of ageing in oak barrels.
• The orchards must consist of at least 15 percent of pear trees (25 percent from the sixteenth harvest).
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