Located in Normandy on the Cider Route, in the heart of the Pays d’Auge, the Pierre Huet family estate has been producing and selling since 2005 Calvados, Pommeau de Normandie, Ciders and Liqueurs. On the estate’s 30 hectares of orchards, composed of tall apple trees and low stems, count more than 25 varieties of cider apples. Potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, potatoes, Calvados, Pommeau de Normandie and Cider Pays d’Auge. After more than a century and a half of practice, the family is a master in the subtle and delicate art of assembling Calvados. Since 1921, many medals besides rewarded their know-how.
Normandy is located on the northwest coast of France, facing the English Channel. It has always been a haven of peace, a region rich in history and traditions. It gathers an infinity of landscapes with a side of the sea and its 600 kilometers of coasts, its majestic cliffs, its immense beaches of fine sand, its stations seaside resorts such as, Deauville, Dieppe, Cabourg, Le Touquet, Etretat, Fécamp, Trouville, Honfleur… But Normandy is also a verdant region of countryside with blooming state forests, apple orchards, endless meadows and many parks and gardens. It is also the dream destination for gastronomes for the quality of its local products. Gastronomy has a very important place. Maritime and agricultural region, it has abundant and multiple resources, it is famous for its cuisine with cream and butter but also known for: apples, seafood, oysters, scallops, fish … its dairy products, its cheeses (camembert, livarot, Neufchâtel, Pont-L’Évêque), its drinks (cider, calvados and pommeau).
The apple is an edible fruit with a sweet and tangy taste and with the property more or less astringent according to the varieties. From a botanical point of view, it is a complex of fruits, car it derives from the flower and its receptacle. The main types of apples are all domestic apple or common apple, Malus domestica, which has around 20,000 varieties and cultivars worldwide. Of a squat form of set sometimes even spherical, it is consumed with raw maturity, cooked or dried. Its juice is drunk as is or pasteurized or fermented, it takes the name of “cider”. Cider apples are apples specially selected to produce quality cider or calvados. They are generally small and rich in tannins, unlike table apples that are eaten and cooking apples used for example for compotes. They come from orchards in high stalks (traditionally in fields), and also now in low stems, generally installed on soils of shallow clay-limestone slopes and benefiting from a climate of temperate oceanic type.