Definition: calvados-domfrontais

Appellation d'origine contrôlée (controlled designation of origin) for brandies produced by distilling cider made from apples and/or pears, or from a blend of cider and perry, or from cider on the one hand and perry on the other, blended within twelve months. Pears must always be used in a minimum proportion of 30% of the total fruit. Calvados-Domfrontais brandies are produced from cider apples and perry pears, harvested and processed within a specific geographical area in the departments of Orne, Mayenne and Manche. The musts placed in vats for fermentation must have a minimum sugar content of 87 g/litre, and the ciders or perries obtained must have an alcohol content of at least 5°. They are distilled using continuous stills approved by the INAO's Wine and Brandy Committee. The spirit obtained must not exceed 72% alcohol by volume, which is then reduced by adding distilled water so that the product ready for consumption has a minimum alcohol content of 40% by volume. Calvados-Domfrontais must be aged for at least three years in oak barrels, during which time they take on an amber colour.