The History Of Pomarina
Cider production in Spain is steeped in tradition and it is no more evident than in the Northern principality of Asturias. Proof of cider production in this region can be traced back to Roman times when they referred to cider as ‘Pomaria’. The milder climate of this region lends itself to apple production and it now produces 8O% of all the cider sold in Spain. One of the big turning points in the History of Spanish cider was in the 18th century when maritime commerce ventures were leaving for the ‘New World’ to discover a better and prosperous life in the South Americas. This trade meant a need to conserve the precious cargo of Cider and a new invention appeared at a trade fair, originally for the medical industry: The Champagnising Machine.
This new device would generate the ciders carbonated bubbles and conserve it until it was drunk, allowing the Austurian emigrants to enjoy the taste of their home country. It was the beginning of a Sparkling cider revolution and the cider’s effervescence was to become the trademark signature of the Asturian ‘champagne’ cider. In 1888, two brothers Alberto and Eladio del Valle, financed by Bernardo de la Ballina and Angel Fernandez, purchased their first Hermann LaChapelle machine to start ‘champagnising’ cider in the town of Villaviciosa.