Didier Lemorton

The Didier Lemorton brand represents the great tradition of Calvados. The Maison is located near Mantilly, in La Baillée Fêtu, in the heart of the Normandy region, home of the famous fruit distillate. It is a family-owned estate that has handed down the savoir-faire from generation to generation to the present day. The Domaine was created by Isidore Lemorton in the early 1900s, who from the beginning of the business was able to take production to the highest quality levels, even receiving numerous awards and official recognition. His son Roger continued the family tradition, later passing the baton to Didier and his wife Martine, who today run the winery following the ancient traditions and offering a range of long aging Calvados or Millesimati dating back to the 1960s.
Calvados is one of the most famous spirits in all of France and comes from the distillation of fruit cider, pears and apples. Cider is a drink already known in medieval times. It is based on very old varieties of pears and apples, which have special characteristics, some sour, some acidic, and some sweeter. In general, these are fruits that are hardly destined for the table, and they find their natural destination precisely in the production of cider and Calvados. The success of Calvados is also due to the geographical proximity of the production area to Paris, which made it particularly popular and famous. In 1942 the Appellation d'Origine Contrôlée Calvados Pays d'Auge was created, in 1984 the Appellation Generale Calvados was established, and in 1997 the Appellation Calvados Domfrontais also gained official recognition. Since then, the appellation has been divided into three different AOCs.
The Didier Lemorton estate covers a total area of about one hundred hectares, planted with about forty different varieties of pears and apples, guaranteeing a genetic heritage of remarkable biodiversity. Although the specification calls for only a minimum of 30 percent pears, the Maison uses 70% pears and 30% apples for the production of its Calvados. The fruit is harvested when fully ripe, when it expresses the maximum aromas and flavors. Processing takes place in a short time so as to maintain the expressive fragrance. At the end of distillation, Calvados begins a long aging process in French oak barrels. Complexity, fruity richness, intensity and persistence give the pleasure of a high-level taste experience.