Calvados is made from cider, the apple wine pressed from the apples of the Calvados region. Harvesting takes place from the end of December until the first night frosts set in. The great art is to precisely time the ripening of the different apple varieties. After the harvest, the apples are put together into harmonious blends and made into must. After a month of fermentation in wooden vats, the cider is ready. Then the distillation takes place. The fresh distillates are clear, distinctive and tart. After long storage in oak barrels, the Calvados acquires a unique, unmistakable character.