Dark brown reddish color.
Sweet and woody notes of raisins and sour cherries.
Fruitiness with a hint of plums, raisins, and finishes with wooden tannins.
A slight tart sour finish.
Primary Fermentation: 2 Weeks
Secondary Fermentation in Bottle: Champagne yeast, port yeast and ale yeast
First Maturation: 60 degrees Fahrenheit for 6 weeks
Second Maturation: in E. Dupont Calvados casks for 11 months
Third Maturation: 70 degrees Fahrenheit for 6 weeks