CHRISTIAN DROUIN La Blanche Amphora bio

From a plot of the Domaine's orchards at Le Hiautre, in Gonneville sur Honfleur, La Blanche Bio 60% AMPHORA has been produced from over 20 historic varieties of cider apple. This high-stem orchard, managed organically since 2013, is a classic example of an orchard where cows and apple trees cohabit. Picked from the ground over a period of more than two months, the washed, sorted and grated apples were gently pressed to extract no more than 650 liters of juice per tonne of apple. The apple must then fermented for a period of 4 months before being distilled twice in an iron still. On leaving the still, the Blanche was reduced to 60% and placed in amphora for 6 months. The amphora process rounds out the eau de vie, while keeping the aromatic intensity at its peak.