Calvados Berneroy at Fareham Wine Cellar

Berneroy Calvados is situated in the heart of the Pays d’Auge region in Northern France. After the apple harvest, the first step of the Calvados production process is to produce cider. This cider is then double distilled in pot stills. This produces a crystal clear smooth spirit which is then greatly improved by oak ageing.

Find out more and check the availability of Calvados Berneroy (and others such as Dupont and Adrien Camut) from Fareham Wine Cellar.

Berneroy Fine Calvados

Berneroy Fine Calvados has been aged in Limousin oak casks for an average of 5 years. The Fine is a medium golden colour and is the youngest in the Berneroy range. It is therefore much more characterised by the flavours and aromas of fresh apples and pears compared to older spirits. There are fresh appley aromas with a touch of oak and spice. The palate is full and soft with slightly sweetish flavours, spice, a bit of vanilla and a good bite at the end. It has a complex, lingering but fresh finish.

Berneroy VSOP Calvados

Berneroy Calvados VSOP  has been aged in Limousin oak casks for an average of 8 years.  The VSOP is a good, clear, golden colour. There are good ripe apple characteristics on the nose with rich, vanilla notes.  The palate is complex and layered with flavours of apples and spice but the transformation from green to baked apple is beginning – there are also slight toffee / butter / caramel notes developing.

Berneroy XO Calvados

Berneroy Calvados XO  has been aged in Limousin oak casks for an average of 25 years.  It is the oldest brandy in the Berneroy range and really show the developed baked / stewed  apple characteristics associated with older Calvados. The XO has a good, dark mahogany colour. The nose is redolent with baked apples, spicy notes, butterscotch and nutty characteristics. The palate is rich, full, expansive, soft and very smooth. There are more notes of vanilla, butter, apple, spice and orange /citrus on the palate. A touch of sweetness and good length.

Berneroy Calvados and “Le Trou Normand“

Calvados is the basis of the tradition of Le Trou Normand, or “the Norman hole”. This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. The rich harmony of flavours of Berneroy Calvados makes it the perfect digestif which will also complement the finest cheeses, dark chocolate or a fine cigar.