SAVOIR-FAIRE MONTAGNARD
In a time when the Alps were not a frontier but a main road, the Duchy of Savoy brought together languages, mountain passes and markets. Today, Maley carries on this legacy: a cider that speaks Franco-Provençal, French and Italian, forging its character among medieval fortresses, monasteries and high-altitude hospices, and celebrating the art of living in a style that is both elegant and mountainous.
A DUCHY BETWEEN
SNOW AND SUN
These valleys belonged to the ancient Duchy of Savoy: a natural bridge between Italy and France. We speak three languages (Franco-Provençal, French and Italian) but share a single agricultural vocabulary. Brissogne, Saint Marcel, Challand-Saint-Anselme, Servoz, Tournon, Torgnon, Aosta, Albertville: different names, same mountain culture that honours cider like bread and cheese.
From the basin of Aosta to the lake of Annecy, the Savoy possessions embraced opposite slopes and different climates: valleys scorched by the foehn wind, forests of damp shade, white glaciers. It was in this alternation that the cider apple trees found their paradise: warm days for sugary ripening, glacial nights to maintain freshness and fragrance.
The project is the brainchild of Gianluca Telloli, now head of Research and Selection for Proposta Vini, who after years of research into Alpine varieties of cider apples and pears involved Aurélie and Philippe Bernot in the production. Together, they create a cider that expresses the soul of high-altitude apple and pear trees.
L'espace Mont-Blanc is a cross-border space around Mont Blanc, a bilingual culture by destiny. We know every apple tree, from which there is a history of women, men and seasons. Maley distils this crossroads: Valle d'Aosta dew that lights the fruit to the east, Savoy rigour that refines cider-making techniques to the west. The result is a cider that combines discipline and joy, frothy precision and aromatic freedom.
OUR METHOD
1
THE COLLECTION
The apples are hand-picked from centuries-old trees in the municipalities of Aosta, Saint Marcel, Torgnon, Servoz
2
Pressing
Collected in 300 kg containers, they are taken to the Tournon site near Albertville in Savoy, where they are crushed and pressed using a continuous roller press
3
Decantation
The fresh must obtained is decanted cold and then racked. No oenological aids of any kind are added, the fermentation itself is spontaneous.
4
Pasteurisation
Once the alcohol reaches 2.5 % vol., the cask is cooled and filtered, the new cider is bottled, and when it reaches 3.5/4 % vol., it is pasteurised without either degorging or adding adjuvants.
5
Natural by nature
Our cider therefore undergoes only physical treatments and any deposit is a guarantee of the procedure used.
ETHICS OF SLOWNESS
AND BIODIVERSITY
Each bottle guarantees the survival and research of new monumental trees and the propagation on the franc of rare clones: year after year, we guarantee the future of a plant heritage that was in danger of disappearing after 1950. absolute respect for the biodiversity that makes up the meadows through ancient practices of irrigation, grazing and mowing; our bidders receive a respectful fee that repays them for their work in terms of quota and environmental sustainability.
