Produttore / Producer:
The name “Maley” comes from both an old Valdostano name for apple (Malus in Latin) and one of the pre-20th century names for Mont Blanc (Mont Malais). Maley is Gianluca’s revival of an old Valdostano tradition of cider-making that Mussolini quashed in the 1930s as part of his effort to eliminate anything not sufficiently “Italian” — cider being in the fascists’ view a French affectation. Maley is the only cider producer in Italy making artisanal cider with heirloom apples. (There are a few siderie in Alto Adige, but they are not using interesting apples and the results are ho-hum).
Frutteto / Orchard:
Abandoned Alpine orchards planted upwards of 4000 feet, half of them in the French Alps surrounding Chamonix and half in nearly-deserted Alpine towns in the Italian Valle d’Aosta. No chemicals. Some of these sleepy apple trees haven’t been picked in decades.
Cantina / Cellar:
Il Sidro / The Cider:
What makes Mont Blanc so great is that it doesn’t resemble the ‘picnic-style’ apple cider at all. It’s similar to those wines whose complexity is build on other components than fruitiness. Vinous tension, chalky tannins, great length.
A Tavola… / At the Table…
Wine geeks flip for it, but it’s not a cider for everyone. By itself or you tell us what it goes with. We’ve enjoyed it with dry, aged cheeses.
Maley Cidre du Mont Blanc Classicum
Frutteto / Orchard
Nome / Name: Cidre du Mont Blanc Classicum.
Ettari / Hectares: 2 ha.
Quota / Altitude: 800-1200 m / 2600-4000 ft.
Suoli / Type of soils: Granite.
Esposizione / Exposure: south-west, north-east.
Varietà / Varieties: Raventze (apple), Croison de Boussy(apple), Reine de Renetta(apple), Maude (pear).
Età deli meli / Apple tree age: 80-120 years old.
Allevamento / Trellis system: Vase.
Data di raccolta / Harvest date: End of September, beginning of October.
Metodo di raccolta / Harvest technique: Hand harvested with 10 meters-long ladders.
Metodo agricolo / Agricultural technique: As it was 1000 years ago — no chemicals.
Resa / Yield: 70-90 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Indigenous.
Fermentazione alcolica / Alcoholic fermentation: 18°C.
Fermentazione malolattica / Malolactic fermentation: No.
Affinamento / Élevage: 1 month.
Chiarificazione, filtrazione / Clarification, filtration: Yes.
Zolfo / Sulphur: 80 mg/L total.
Altri prodotti aggiunti? / Other products added?: No.
Produzione annua / Annual production: 1600 cases.
Gradazione alcolica / Alcoholic %: 7%.
Tappo e bottiglia / Closure and bottle: Cork and cage closure; 750 ml sparkling wine bottle.