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.
“Cider du Mont Blanc” Ancestrale – N/V
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. Maley, today, is a cider. HOW TO DRINK IT 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.
“Cristallier” cider liqueur – N/V
We recommend trying our liqueur aperitif with an ice-cube and a slice of ginger, it is marvellous with a mature goat's cheese and it is also rejuvenating and relaxing as an after dinner drink.