Calville Blanc D'Hiver

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Fruit Fact: Calville Blanc D'Hiver, a variety of apples

Most famous of all the Calville apples, probably the first one that created the term "Calville", which refers to the classic pentagonal ribbed shape of a calville apple when viewed from above the calyx. Most likely named after the town of Calleville in Normandie. Although now no longer much used in France, this used to be the top most desired cooking apple in France and in high demand by French Chefs in England. used to be grown on Espaliers around Paris to meet the culinary demand.

Variety Background:

Most Common Name: Calville Blanc D'Hiver
Species: malus domestica
Synonyms: Blanche De Zurich, Calville Blanc, Admirable blanche, A frire, Blanche des Wurtembergeois, Bonnet carré, Caleville de Gascogne, Caleville tardif, Calleville blanc à côtes, Calvine, Calvire, Cotogna, De Coing, Fraise d'hiver, Gros rambour à côtes, Grosse pomme de Zurich, Grosse pomme blanche du Wurtemberg, Melonne, Niger, Reinette à côtes, Reinette cotelée, Taponne, Tapounelle
Origin: The exact origin is unknown, first recorded in 1598 (Jean Bauhin) and 1628 (Le Lectier) in France, popular in Normandie but used to also be widespread both around Zurich, Switzerland and Baden Wurtenberg in Germany. Some claim this apple may also be of German origin.
Patents or Trademarks: None


Description: Medium sized apple with yellow green colored skin that has a tendency towards being quite waxy even before harvesting. Some russet dots. Sometimes will feature light orange blush in sun exposed parts of the apple. Classic calville shape, irregular, flattened and pentagonal.

Flavor and tasting notes: The cream colored flesh is rich and sweet, yet tart at the same time. Can be on the dry side if it receives inadequate supplies of water during the growing season. Mellows and sweetens well in storage, but doesn't keep very long. In California, it will generally sweeten quite well, and features higher BRIX levels due to the long warm Fall season. This apple is loaded with vitamin C, featuring 35mg of vitamin C per 100g of fruit flesh.


Requires a decent amount of chill to do well, and prefers a lot of heat during the growing season in order to fully develop flavor and BRIX. Most likely not suitable for Southern California, but performs well in Central and Northern California. Even in the Cloudforest Orchards under an average of 800 hours of chill, it experiences delayed blooming in the sunnier, warmer sections of the orchard.

Bloom Time Rating: F12

Growth Habit:

Vigor is highly variable, not a very vigorous tree that takes its time to get going, but once it's established, it picks up in vigor. Most likely suffers from numerous viruses.

Vigor: T2

Harvest, storage and consumption:

Generally ripens around the middle of October, most fruits ripen all at once. Fruit keeps for about the same amount of time as Belle De Boscoop, and reaches its prime in storage around early December, after which it rapidly declines and becomes too mealy. Ratings for storage in the literature appear misleading.

Begin of Harvest: mid Oct
End of Harvest: mid Oct
Stores Until: mid Jan


Best used as a cooker, but in warm Summer areas will develop plenty of sugar to make a delicious dessert apple. When cooked, it keeps its shape well and the flesh turns from cream to yellow and remains strongly flavored. Best apple for the classic "Tarte Au Pommes".

Eating: Yes
Cooking: Yes
Cider: No


Appears to be susceptible to scab and is a favorite of coddling moths. Some susceptibility to scab.

Scab Susceptibility: Medium
Fire Blight Susceptibility: High
Powdery Mildew Susceptibility: Unknown
Cedar Apple Rust Susceptibility: Unknown
Black Rot Susceptibility: Unknown
Phytopthera Rots Susceptibility: Unknown
Fly Speck Susceptibility: Unknown
Coddling Moth Susceptibility: High

Nurseries that carry this variety: