Dolin Vermouth Blanc
In 1881, the white version of vermouth was created in Savoie. Sweet and aromatic, our vermouth from Chambéry lends itself wonderfully to all delicacies, and remains the timeless symbol of supreme elegance.
Dolin Vermouth Rouge
Dolin Red Vermouth has a long history of success and awards. Its recipe, intact, is one of our treasures. Dolin Red Vermouth is a white wine based aperitif, recognized as one of the best vermouths. It is made from Chambéry plants and fine wines from the region.
Dupont Calvados + 15 ans
Calvados 15 ans has aged 15 years in oak barrels. The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Dupont Calvados + 20 ans
Calvados 20 ans has been aged for at least 20 years in a wooden vat and toasted oak barrels. The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Dupont Calvados Cream
Calvados cream is made from two year old calvados containing 69% vol of alcohol, together with a cream liquor, sugar and caramel. The calvados is mixed with the cream liquor, the sugar and the caramel. The mixture, obtained by mixing at low temperature is filled into opaque bottles. Alcohol: 15% vol.
Dupont Calvados Fine
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.
Dupont Calvados Hors d'Age
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.Aging: Six years minimum. In toasted 400 L oak barrels, 25% of which are new.
Dupont Calvados Original Blanc
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Dupont Calvados Pomme Captive
In order to create this attractive presentation, the carafe is suspended in the spring from the branches of the apple tree as soon as the first little apples appear. The apple then grows inside the carafe. When the fruit becomes ripe, the carafe is removed from the tree with its apple held captive inside it.
Dupont Calvados Reserve
The Calvados Réserve is aged for 3 years in oak barrels with 25% new barrels.
