APPLE CIDER
Cidre Du Saint Bernard
A tribute to Saint Bernard, the patron saint of mountaineers, mountaineers and travellers, who has guarded our valleys and apple orchards between Valle d'Aosta and Savoie for more than a thousand years.
Golden yellow in colour, it releases persuasive flamboyant notes on the nose, and on the palate the fresh sensations of reinetta combine with delicate tannic notes of Croison de Boussy
Mela Groin de Veau Ancient variety from the Aosta Valley, whose name means “calf's rump”.
The Reinetta is a sweet and fragrant sour apple native to the Aosta Valley.
Delicate and fragrant Madelaine, collected to accompany the sweets of peasant festivals.
PURE ALTITUDES, ALPINE SOUL
HARVESTING AND CRUSHING
The apples, harvested in 36 hours and sent to Savoy, are pressed the day after arrival at the cider house according to a shared protocol, to obtain the must for our sweet cider.
PASTEURISATION AND FERMENTATION
The cider ferments slowly at a controlled temperature, without additives. Once the ideal alcohol content has been reached, it is pasteurised using a gentle method, without sulphur dioxide.
Try our St Bernard cider at the end of a meal, paired with fruit desserts. It is rejuvenating and thirst-quenching after a trip or skiing in the mountains!
