Maley
Cider Methode Ancestrale
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.
DETAILS
- Grape Variety: Wild apples varieties from Mont Blanc area
- Alcohol: 4%
- Volume: 750ml
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Colour
Golden yellow colour
Nose
The characteristic on the nose are its fresh notes of citrus and green apple
Palate
A grand mellowness and persuasive sweetness in the mouth, transpires a lovely minerality, together with sweet sensations of pear.
Food Pairing
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.
TECHNICAL NOTES
Site
The orchards used for the apple production are more than one century old, and are cultivated on the Valdostan slopes, at 1000 masl
Vinification
The selection of the 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) High Saboy: Servoz area, in the Valley of Chamonix.
