||Apple varieties Raventze, Reinetta, Madelaine, Pomma d'Arezaz, Flamboyante (Aosta Valley), Croison de Boussy, Groin de Veau (Chamonix Valley in Haute Savoie)
||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.
||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!
||Price Maley Cidre du Saint Bernard € 9.90