Calvados Pays d’Auge AOP. Busnel
Interesting Facts
For 2 centuries, Bunel has been producing the highest quality calvados, combining tradition, modern technology and vast experience. Producers value communication with the terroir and maintain close and long-term relationships with their apple growers; some have been working with BUSNEL for over forty years. After harvesting, from September to December, growers bring their apples to the distillery. Each type and garden is registered. Then the apples are washed in river water (rotten apples will not float, but will sink and drop out of the party in a natural way). After pressing, apple juice is slowly fermented in large tanks under the influence of natural yeast. Fermented cider has a strength of approximately 6% vol. After selection, the ciders undergo double distillation in traditional Charente alambiks made of copper, which is a prerequisite for AOC Pays d’Auge. Then the apple brandy is patiently aged for at least two years in old French oak barrels, in cool and dark basements. Barrel
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