This producer has been dedicated to cider and Calvados production for three generations. Marquis de Saint-Loup Calvados AOC is distilled in a column still giving the Calvados a very fruity and straightforward style. Their Calvados AOC Pays d’Auge, on the other hand, is distilled in a copper pot still which creates a mellow and full-bodied Calvados. Marquis de Saint-Loup cidre is an IGP Cidre de Normandie (indication géographique protégée). To receive the IGP designation, all apples used to make Marquis de Saint-Loup cidre must be an approved variety and must come from a specially certified geographic area.

About the Pommeau

The Marquis de Saint-Loup comes from the controlled appellation Pommeau de Normandie and is a speciality made from apple must fortified with young Calvados. The Calvados is added directly to the must immediately after pressing the apples, preventing any fermentation from taking place. The ratio of must to Calvados is 2:1. This results in a sweeter profile with a relatively high alcohol content. After maturing for 18 months in oak barrels, the Pommeau is bottled for sale by Christian Drouin. A total of 30 apple varieties are authorised for the production of Pommeau.

Tasting notes

In the glass, Pommeau appears a dark amber colour with mahogany nuances and releases a fruity bouquet with notes of baked apples, caramelised sugar and buttery hints. The distinctive apple aroma is also beautifully present on the palate, complemented by a balanced play of acidity and fruity sweetness. A touch of vanilla rounds out the smooth flavour profile.

Food pairing

In France, Pommeau is traditionally served as an aperitif in a tulip-shaped wine glass. At a serving temperature between 8 and 10°C, this Normandy speciality develops its full bouquet. It is also perfect for mixing with sparkling wines or as an ingredient in cocktails. Furthermore, it pairs beautifully with apple tart.