Domain - Import export

The estate is located in Le Puy-Sainte-Réparade, locality « Clôs du Blanc », facing north and 2690 feet above sea level. Our vines grow on a variety of land, plains, valleys and hills, so they can fully express the potential of this unique soil. Our vineyard offers a large range of typically provençal vine types : Syrah, Grenache, Carignan, Cinsault, Cabernet Sauvignon, white Ugni and Vermentino. An ancient and very fine lot of Syrah overhangs the estate to the north-west : 0,65 acresplanted way back in 1947. This lot is historical in the vineyard as well as in Provence, since very few lots were planted with this type of vines before 1950. Brilliant idea of a brilliant mind ? Experiment of a passionate ? The question will remain unanswered. Two lots of Grenache and Syrah, planted on hillside more than 985 feet above sea level, give us a great vue on the Luberon hills, the medieval castle of Le Puy Sainte Réparade and the Sainte Victoire mountain.

Calvados 6 Years is golden in colour. The nose stands out with intense fruity aromas of apples and fresh fruits. On the palate, the attack is frank with floral, tonic, minty and spicy notes.

La Flaguerie ice cider results from the concentration of apple must through cryogenics. The concentrated must ferments while retaining a high weight of residual sugar. Amber in colour, La Flaguerie ice cider is a concentrate of aromas of cooked apples supported by the tannin and natural acidity of the fruit.

Our organic apple juice is pressed from a blend of apple varieties with predominantly fruity flavors, mainly Petit Jaune, grown in our orchards in Ducy-Sainte-Marguerite, in the Bessin region of Normandy. This apple juice is produced and bottled on the estate. It is pasteurized for long-term preservation.

Our apple jellies are made by extracting juice from our organic apples, followed by a simple cooking process. The pectin naturally present in the fruits allows the product to gel. Agar-agar also enhances the action of the pectin. Our jellies are packaged in 310g jars.

Our apple jellies are made by extracting juice from our organic apples, followed by a simple cooking process. The pectin naturally present in the fruits allows the product to gel. Agar-agar also enhances the action of the pectin. Our jellies are packaged in 310g jars

La Flaguerie Poirino results from the mixture of pear must and young calvados aged in oak barrels. Bright orange in colour, La Flaguerie Poirino develops a rich aromatic palette with finesse and elegance.

Our apple jellies are obtained by extracting juice from our organic apples, followed by a simple cooking process. The pectin naturally present in the fruits allows the product to gel. Agar-agar also enhances the action of the pectin. Our jellies are packaged in 310g jars

Flaguerie Eau de vie Blanche is obtained from the same ciders used in the production of our calvados. Distilled in a column still, it is reduced and unaged to maintain the intensity and freshness of the apple aromas.

Flaguerie cider vinegar is the result of the acetic transformation of organic cider into vinegar. This natural vinegar is aged for several months in oak barrels before being bottled without filtration. A vinegar mother may form at the bottom of the bottle. Flaguerie cider vinegar is enhanced with tarragon.

Flaguerie cider vinegar is the result of the acetic transformation of organic cider into vinegar. This natural vinegar is aged for several months in oak barrels before being bottled without filtration. A vinegar mother may form at the bottom of the bottle. Flaguerie cider vinegar is enhanced with shallot

Le 44 is a traditional Norman recipe. La Flaguerie 44 is obtained by the maceration of coffee grains, orange, and cloves in cider brandy for a minimum period of 44 days.

The Poiré is distinguishable by its clear and limpid colour. Its flavour is a balance of acidity, slight bitterness and sweetness brought by unfermented sugar. Its effervescence characterized by the finesse of its bubbles gives it an elegant and refined touch.

The dark mahogany colour and shine of Pommeau de Normandie are outstanding. The nose is elegant, smooth and flattering with candid notes of gingerbread and prune. The mouth is round and soft and releases cooked aromas with a complex and balanced finish. Best served cold, it holds its rank as an aperitif, or Norman cheeses or dessert.

Calvados 20 Years is amber in colour, bright in the glass. The nose is intense and powerful with aromas of caramelised fruit and cooked apple. The mouth is consistent, strong aromas associated with woody and smoky notes, all with great length and finesse.

Calvados 10 Years is amber in colour with orange highlights. The nose is reminiscent of candid apple, with floral and spicy notes. On the palate - a perfect balance of a fruity attack with a long finish of caramelised apple, cinnamon, and dry fruit.

Circé is a fruity cider with a pleasantly sour taste. Its colour is golden and brilliant. The nose is frank and flattering. The attack on the palate is tangy, bathed in a fine effervescence. The finish is fresh and slightly sweet.

Calypso is a full-bodied cider, assertive and uncompromising. The nose is subtle and inviting. The colour is straw yellow. The mouth, a bit austere, reveals a structured cider light in sugar with a refreshing and saline finish.

Domaine de Baron’arques is a very old estate, dating back at least to the 17th Century, when it was called Domaine de Lambert. In 1998, the estate was acquired by Baroness Philippine de Rothschild and her two sons who entrusted the management of the Domaine to the family company, Baron Philippe de Rothschild S.A.