Maley
Gianluca Telloli is the founder and genius of this Italian cider maker. Gianluca is by profession an oenologue (oenology is the study of wine). As an expert in the making of wines it’s no accident that Maley ciders are highly refined and exceptional.
Gianluca is based in the Aosta valley which is part of the Italian Savoyard region. As a result, not surprisingly, the locals speak both Italian and French. Maley is situated in the Brissogne area of the valley.
It may surprise you to know that this area, aside from having magnificent Roman ruins has a very long history of cider making. Large tracts of the valley were dedicated to apple cultivation until an edict from Mussolini claiming cider was not an authentic Italian beverage commenced its decline. Whilst substantial areas of orchard were grubbed out a few precious hectares remain. This is where Gianluca gets his apples, some of which grow above 1,000 metres in altitude and even an orchard in a Roman amphitheatre which now forms the sleeping quarters for a nunnery.
At the foot of the Matterhorn and more particularly by the Piccolo San Bernardo hill, the ancient Valdostan and Savoy apple orchards have been producing for over a century.
From the Gignod orchards, Gianluca produces a sparkling cider with the traditional method (like champagne), only using the Raventze apple variety. The orchard is not treated with any chemicals, growing in an entirely natural manner.
From the Albertville orchards, the cider is made from a blend between the indigenous Raventze apple and the Coison apple of Boussy
Moreover, in keeping with Alpine tradition, the Blesson pear is added during the first pressing of the apples.
Curio: Maley is the ancient word for apple in Valtournenche, on the Cervino slopes on the southern flank of the Matterhorn in the in Aosta Valley.
Hear from the producer directly in the video below :
This Alpine cider has a straw yellow colour with greenish highlights. The Matterhorn cider releases fresh Reinetta notes on the nose, while the sweetness of the Raventze prevails in the mouth, supported by the minerality of the Barbelune.
We recommend drinking Matterhorn as an aperitif, it goes very well with vegetarian cuisine.
MADE IN ITALY
Golden yellow in colour, it releases persuasive flamboyant notes on the nose, and on the palate the fresh characteristics of the Reinette apple variety are combined with delicate tannic notes of the fruit grown in Croison de Boussy.
We recommend trying St Bernard cider at the end of a meal with fruit or desserts.
MADE IN ITALY
