ANEE XO is patiently aged for a minimum of 15 years.

From the long ageing process emanates a complex Calvados of a darker color, revealing aromas of apple marmalade and candied fruits. Strong woody notes with a long finish with hints of fig.

After apples are crushed and pressed to keep only the juice, the apple juice will rest in large tanks, where the fermentation will slowly operate. The fermentation being natural, the process is long and can take up to 6 months. The distillation of the ciders will take place during the first 6 months of the year. After being selected, ciders are double distilled in traditional 'charentais' pot stills made out of copper.