Cidre du Saint Bernard

Maley cider is produced by ancestral method by the apples from Mont Blanc, Aosta Valley and Haute Savoie.

Cidre du Saint Bernard

 

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Ancestral Method / Cider of Saint Bernard.

With the cider Maley, Aosta Valley reproposes an old drink which, for centuries, has been present on the tables of so many alpine villages. This innovative project is born from the passion for the effervescence in all its forms, from the love for the alpine scenaries, from the respect for the biodiversity cared by generations of gardeners and farmers from the Alps.

Maley is the old name with which was known the apple in Valtournenche, on the Cervino slopes, in Aosta Valley.

Maley is one of the antique names of the MontBlanc, either from the Valdostan or the Saboy side.

Maley, today, is a cider.

Our headquarters are in the heart of Aosta Valley, in the Brissogne area, at 900 m.a.s.l.

The work is being done at Saint Marcel, in the historic brewery La Valdôtaine, and at Novalaise, the heart of Saboy. Ideally united by the Piccolo San Bernardo hill, the ancient Valdostan and Saboy apple orchards share the same history and the same mountain, and under the testimony of an already past armony, generate fruits surprisingly adapted to produce cider, a young, effervescent and dynamic drink. The orchards used for the apple production are more than one century old, and are cultivated on the Valdostan slopes, at 1000 masl. The selection of our apples is done valutating, on one hand the altitude of the ancient and rare varieties to have suitable characteristics of acidity, tannins and sugar concentration to produce the cider, and on the other hand it's based on the age (more than 80 years old), the type of farming and the integration on the surrounding scenary. At Saint Marcel we produce a sparkling cider with the classic method, with only the autocton apple Raventze (cultivated in Aosta Valley, at La Salle, Saint Marcel and Antey). No chemical treatment is performed on our Valdostan apples. At Novalaise we produce a sparkling cider with the ancestral method, son of the MontBlanc and its valleys. This cider is born from the marriage between the autocton apple Raventze (cultivated in Aosta Valley at La Salle, Saint Marcel and Antey) and the apple Coison de Boussy, daughter of the Arve Valley in the High Saboya. Following the Occidental Alps' tradition, during the first squeeze of the apples, the pear Blesson gets added. Apples origin: MontBlanc's territory Aosta Valley: Saint Marcel area, La Salle (Valdigne) Saboy: Novalaise area Of a golden yellow colour, its characteristic on the nose are its fresh notes of apple and mint, on the palate its grand freshness with mellow notes of white pear, of its balanced sweetness transpires far notes of mango.

HOW TO DRINK IT

Ancestral method: once seen the production method and the absence of disgorgement of the product, we advise to serve it on an earthenware bowl (bolée à cidre) so it is better aired, or if we use glass, better use long water glasses; we do not advise to serve it in narrow glasses (flute). The fermentation perfumes of the apple tends to close in reducing atmospheres (bottle), so airing the product well before cosuming will result on the maximum varierity expression of the used apples.