How Pommeau is made

Pom

From October to late November, the cider apple crop is gathered and stored in a dry place. When ripe, the fruit is crushed, then the pulp is pressed to obtain the must, which must have a minimum natural sugar content of 108 g per litre at the time of mutage for Pommeau de Normandie, and 123g per litre for Pommeau de Bretagne and Pommeau du Maine.
Until February 15th of the year following the start of the harvest, the Pommeau is matured by mutage of the pomace respectively with appellation contrôlée Calvados, Brittany or Maine apple brandy, matured for at least a year in oak casks after distillation and containing at least 65% alcohol by volume.

The mutage is completed in one operation respecting the proportions of roughly 3/4 pomace and 1/4 brandy. The two ingredients should be mixed well during the first few weeks.
The strength must reach somewhere between 15% and 20% alcohol by volume.

Ageing



Pommeau de Normandie
needs to be aged for a minimum 14 months in oak casks after mutage and cannot be brought into circulation until the end of the 15th month following the date of mutage. When put up for sale, it must have the following analytical characteristics:

• acquired alcohol content between 16% and 18% by volume;
• unfermented sugar content greater than 69 grams per litre.




Pommeau de Bretagne
cannot be brought into circulation until June 1st of the year following the end of the period set for the mutage operations, i.e. an ageing period of at least fourteen months after February 15th of the year following that of the start of the harvest and a period of a minimum thirty days maturing in the bottle. When put up for sale, it must have the following analytical characteristics:

• acquired alcohol content between 16% and 18% by volume;
• unfermented sugar content greater than 90 grams per litre.


Pommeau du Maine
 on the other hand must be aged for a minimum 21 months after the mutage operation followed by at least 30 days bottle ageing. It must have the same analytical characteristics as Pommeau de Bretagne when it is marketed.


So the 3 "Pommeau" strike a balance between sweet and sour flavours, with each of these appellations having a characteristic taste and colour.

Contact

IDAC
ZA de Cardonville - 8 rue de la Liberté
Bretteville l'Orgueilleuse
14740 THUE ET MUE
tél : 02 31 53 17 60
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L' Idac

Interprofession Des Appellations Cidricoles, Producteurs de Calvados, Calvados Pays d’Auge, Calvados Domfrontais, Pommeau de Normandie, Pommeau de Bretagne, Pommeau du Maine, Cidre Pays d’Auge, Cidre Cornouaille, Poiré Domfront.