Apples ans pears.
The orchards are situated in the neighbourhood of the town of Domfront.
The large proportion of pears explains the originality of Lauriston Calvados, which is characterized by its fresh fruit flavours.
In the autumn the apples and pears are knocked from the trees and gathered on the ground.

Brewing.
Die The fruit is crushed in a mechanical grater and the pulp is taken to the press in jute bags. The fruit is pressed in the traditional way, with superimposed layers of bags separated by open racks.
Fermentation.
The apple juice from the press is transferred to wooden casks where it ferments slowly during the cold winter months. The sugar in the juice is transformed into alcohol and the cider begins to sparkle.
Distillation
After several months the cider contains no more sugar and is said to be “dry”. It is then ready for distillation. It is distilled in a column-type still, in a single pass. A clear spirit, with an aroma of apples and pears, runs from the still.

Aging.
The cellars, created in 1962, contain oak casks and barrels. There the Calvados ages slowly, progressively acquiring its natural amber hue, its subtle aromas and its length on the palate. The fragrance of fresh fruit is complemented by hints of preserved fruit and spices.