Country of Origin: Italy
Location: Valle d'Aosta
People: Gianluca Telloli, Owner & Cidriculteur
Cider has had a place on the tables of Alpine villages in Northern Italy for centuries. The Maley Cider project was born from the passion for effervescence, the love of the Alpine scenery, and the respect for the region’s biodiversity and the generations of farmers who have cultivated it. Maley was the name used for apple in Valtournenche, on the Cervino slopes.
Maley makes two types of ciders, distinguished by their production: Methode Traditionelle or Methode Ancestral. From the Brissogne area of Valle d’Aosta in the historic brewery La Valdotaine, the Cidre Jorasses is produced via the traditional method from the Champagne region, with the Raventze apple as its base. The apples are cultivated in Saint Marcel in Valle d’Aosta. Traditional protocols are followed: the apples are pressed with a vertical wine press after being milled. The must is floated, laded, and inoculated with wine yeasts, then stabilized and bottled. The cider is aged in bottle for six months before the disgorgement.
At Novalaise, in the heart of Savoy, they produce cider using the ancestral method. Two types of apples--Raventze and Coison de Boussy--make up its base. The apples are collected and pressed in a roller press, then decanted and laded. No yeasts are introduced; all fermentation is spontaneous.
The century-old orchards in the region generate fruits surprisingly adapted to produce cider, with suitable characteristics of acidity, tannins, and sugar concentration. YouTube Videos
Maley Cider on Mont Blanc |
