19/09/2025
HIGH MOUNTAIN WINES AND CIDER: SUSTAINABLE AND LOW IN ALCOHOL BY NATURE, NOT BY FAD

Wine produced in the Alps was a forerunner of low-alcohol wines: in fact, as early as the 1980s, the Cave Mont Blanc winery in Valle d'Aosta was producing a wine with an alcohol content of 10% vol. This observation was the starting point for an interesting conference held on 19 September from 10 a.m. to 12 noon in the vertical hall of Skyway Monte Bianco.

The conference was opened by Nicolas Bovard, president of Cave Mont Blanc, who recounted the history of Blanc de Morgex et de La Salle, an Alpine wine with a long tradition, and illustrated how the Prié blanc grape variety is responding to global warming and new market challenges.

Next, Marcos Abel Fernàndez, editor of La Sidra magazine and director of Fundación Asturies XXI, turned the spotlight on cider: from a rare drink to a successful European model, which has led to the creation of the international Cider Cities network, which also includes the Aosta Valley municipality of Saint Marcel, known for growing Raventze Alpine cider apples.

The meeting was moderated and concluded by Gianluca Telloli (Selection and Research at Proposta Vini), who offered an overview of market trends, also questioning the future of low-alcohol wines, dealcoholised wines and cider.