Our Apple Trees

Ideally linked by the Piccolo San Bernardo Pass, the ancient Valdostan and Saboy apple orchards share the same history and the same mountains.

apple tree

Ideally linked by the Piccolo San Bernardo Pass, the ancient Valdostan and Saboy apple orchards share the same history and the same mountains, 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, at 1000 masl. 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.