Le Domaine

1963

Claude and Janine Olivier, whose families were both from the Domfront area, purchased La Galotière in 1963, intending to use the 27 hectare farm for cattle rearing.

Having planted apple and pear trees on the estate, the couple decided at the end of the 1970s to strat to produce cider and calvados to sell at the farm shop.

Issu de famille originaires de la région de Domfront, c’est à la fin des années 70 que le couple décide de développer la production de cidre fermier et de calvados. Afin de commencer la vente au domaine.

1980

In the 1980s, the family’s eldest son, Jean-Luc, liked to help picking the apples and developed a love of the cider-making process.

Jean-Luc décide de reprendre la ferme mais il n’apprécie pas beaucoup l’élevage bovin. Il décide donc, avec son père de développer la production de cidre et de calvados.

A partir de 1987, Claude et son fils, plantent 2 400 pommiers hautes tiges. Ainsi que 2 hectares de pommiers et poiriers basses tiges.

1991

By the age of 24, Jean-Luc Olivier was producing cider, calvados, perry and apple juice.

He was joined a few years later by his wife, Nathalie, who became involved in the farm shop sales.

The Olivier family’s estate became one of the most renowned in the Pays-d’Auge and in Normandy, thanks to their passion and level of expertise.

Today

The estate covers an area of 45 hectares of orchards : 43 hectares of apple trees and 2 hectares of pear trees. With 50 varieties of Normandy and Pays-d’Auge apples and 10 varieties of pears, the farm produces between 150 and 300 tonnes of fruit per year, all of which is converted on -site into La Galotière’s range of products.

Today the business in run by Jean-Luc and Nathalie Olivier, with the help of their 4 employees.

Le Domaine de la Galotière est l’un des seuls domaines à pouvoir proposer des calvados biologiques vieux de plus de dix ans car il est certifié agriculture biologique depuis l’an 2000.

Il est également spécialisé dans les cidres et poirés haut de gamme, comme la cuvée Prestige millésimée. Mais aussi la cuvée Elixcidre élaborée comme un vin en méthode traditionnelle.