DOMAINE VALLIER ROBERT

Since 1990, Vallier Robert has been harvesting maple sap and elevating its aromatic potential and finesse by guiding it toward acer. A pioneer of this new category of fine spirits, he devoted five years to experimenting with and developing the fermentation of maple water—a craft that was entirely unheard of in Québec at the time.

In 1996, he obtained the very first artisanal production permit for maple-based alcohols and, together with Nathalie Decaigny—a Belgian agronomist engineer who had settled in Québec—founded Domaine Vallier Robert, which became their shared life project. Nathalie would never formally practice as an agronomist, yet her love of the land and scientific background played a vital role in the project’s development. Vallier, with the family sugar bush as his playground and a degree in accounting in hand, embarked fully on this acérico-vinicultural adventure.

To refine his expertise, Vallier completed several internships in Québec, France, California, and Belgium, driven by the ambition to create a complete range of maple-based products: white wine, sparkling wine, aperitif, and eau-de-vie, all derived from maple.

Today, the estate is dedicated to the fermentation of maple sap, a process that reveals the complexity, purity, and finesse of this truly exceptional product.