Maley - Cidre du St. Bernard (750 mL)
Maley - Cidre du St. Bernard (750 mL)
Cidre du St. Bernard by Maley Cider from Italy is a semi-dry, sparkling cider made in the Ancestral Method. In Italy cider is still more known as the “apple wine”, where cider is a drink that has new charm between even the more sceptic, “wine-only” lovers. In fact, this drink has been present for centuries on the tables of all the Alpine villages near where Maley grows apples and produces this cider.
This Maley’s cider was born by a specific selection of different varieties grown all at the base of Monte Bianco. These apple trees are particularly tall, and very old - yielding high quality fruit for cider making. Made in the ancestrale method (pet-nat), meaning fermentation finishes in the bottle without the need of any yeast or sugar additions.
About Maley Cider: 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. 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: 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.
- Dry-to-Sweet Scale:
- Tannins:
- Acidity:
- 🍎🍐 Varieties: Apple Variety Info Unavailable
- Features: Blend
- ABV: 3.5%
- Format: 750 mL Bottle
- Shipping available across U.S.
- In stock, ready to ship
- Inventory on the way
