passion and we ve invested a lot in quality today. is much more acknowledged on the market and used to be. eighty percent of county one. it is exported to. apple harvesting season in northern france is about making juice cider and also calvados our number two this is not only the name of a spirit but also of an administrative department of normandy. or they caused when pressed the apples to make juice this is left to ferment and turn a decider this is then distilled in order to make the calvert dos. you need twenty kilos of apples to make one liter of calvados locals have been making it for about four hundred fifty years now. this sparkling