| Made from |
Raventze, Reinetta, Barbelune and Flamboyante apples. |
| Production technique |
In order to produce Matterhorn cider, we harvested Raventze, Reinetta, Barbelune and Flamboyante apples in Valle d'Aosta. Once the apples had been prepared in our boxes, within 36 hours they were transferred to the fridge in Val di Non where, thanks to the collaboration with Matteo Corazzolla and a high-performance pressing system, they were immediately pressed. |
| Ageing |
After the élevage on the yeasts in the autoclave, we filtered and bottled the new cider under pressure. |
| Pairing |
We recommend drinking our Matterhorn as an aperitif; it goes very well with vegetarian cuisine. |