Cidre Jorasses

Maley Cider is produced by classic method from the only native Raventze apple in the Aosta Valley heart.

Cidre Jorasses


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Maley Classic Method is made by the same technique used in the wine world, from over 300 years in Champagne region. The Cider process of fermentation are the same: obtained a basic cider we proceed to take the spume to make the second fermentation in bottle and a short building by the yeast (6 months).

Reaching the desired feeling and perlage features, we put on the remuage operation of the sleeping bottles in the pupitres.

When the yealts storage is compact on the bottom of the bottle, dégorgement begin, eliminating the deposit obtained and topping up a specific liqueur d'expedition.

With a rich and persistent perlage, our cider has a beautiful flaxen colour with pale green nuances.  At the sense of smell it reflects net the Raventze apple, with a kind notes of white flowers.

Tastely it appears rich and dry with a great minerality and flavour, low alcoholic rate (7,5% vol) highlights a great cleanliness that encourage greatly to drink.

The sparklingness in all its shapes, from love for alpin landscapes, from respect for biodiversity cared by generations of gardeners and farmers from the Alps.

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. Ideally united by the Piccolo San Bernardo hill, the ancient Valdostan and Saboy apple orchards share the same history and the same mountain, 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. No chemical treatment is performed on our Valdostan apples.


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.