Domaine du Tertre, producing both cider and small amounts of calvados, is overseen by brothers Michael and Hubert Havard. In 2017 they were certified organic for their ciders. They maintain similar practices for their calvados, but forgo the certification due to small size of production; they produce too little for the certification to make a difference.
Terte work with 30 different apple varieties, all of which see zero treatment: 60% sweet or bittersweet, 20% high acid, and 10% bitter. Harvest at Terte takes place from October to December, depending on the ripeness of the apples – Terte uses only lower-yielding upward growing trees. The apples ferment over 6 months, using indigenous yeasts. No heating is used to speed up the fermentation. After nearly a year of resting the apples, the calvados is distilled in September, right before the new cider arrives. Distillation takes place in a 500 liter column still. The resulting spirit is barreled full proof at 70% alc/vol.
Domaine du Tertre 1998 18 Year Single Cask Calvados has been aged for 18 years in 600 liter ex-cognac casks, and bottled at cask strength without any additives. Domaine du Tertre 1998 18 Year Single Cask Calvados is unblended, non chill-filtered, and has no additives.