Maley Cidre du Saint Bernard 2023

Description

Dedicated to Saint Bernard, the saint of the hills and mountains, who for over 1000 years has watched over our valleys and our apple trees in the Aosta Valley and Savoie. In the Aosta Valley, we harvest apples of the Raventze, Reinetta, Madelaine, Pomma d'Arezaz and Flamboyante varieties and blend them with Croison de Boussy and Groin de Veau apples from the Chamonix Valley in Haute Savoie. Maley cider is the custodian of an apple culture, a territory and an Alpine history beyond time and borders.

Details

Perfume

The nose releases persuasive notes of flamboyant.

Color

Golden yellow.

Taste

In the mouth, the fresh sensations of the reinette combine with the delicate tannic notes of the Croison de Boussy.

Serve at:

06 - 08 °C.

Producer

Producer

Maley

From this winery

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.

At Saint Marcel we produce a sparkling cider with the classic method, only using the apple Raventze. No chemical treatment is performed on our Valdostan apples.

At Novalaise we produce a sparkling cider ith 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 Saboy.

Following the Occidental Alps’ tradition, during the first squeeze of the apples, the pear Blesson gets added. Read more

Aosta Valley

Pairings

We recommend trying our St Bernard cider at the end of a meal with fruit desserts. Regenerating and thirst-quenching after a nice trip or skiing in the mountains!

Technical Sheet

Name	Maley Cidre du Saint Bernard 2023
Type	Apple cider
Size	0,75 l
Alcohol content	3.5% by volume
Country	Italy
Region	Aosta Valley
Vendor	Maley
Origin	Brissogne (AO)
Production technique	Within 36 hours of harvesting, our boxes of apples are assembled and sent to the fridge in Savoie. The apples are pressed the day after their arrival at the cider house, and the must obtained, after resting, is brought to the appropriate fermentation temperature without adding yeast, sugar or sulphur. When the expected alcohol content is reached, we pasteurise our cider using a modern and delicate pasteurisation system without adding sulphur.
Allergens	Contains sulphites