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.

One year later, on the 24th May 1890, the company Valle, Ballina & Fernandez was formed. This was the starting point of a long and fruitful history which was an immediate success in Spain and in the Americas. Later, under the leadership of Jose Cardin Fernandez the company diversified its product range introducing shortbreads, nougats and preserves and by 2O1O the factory in Villaviciosa had grown to over 4OOOO square metres producing 27 million litres of Cider annually. The company, known all over Spain and the Americas, that started its famous El Gaitero ‘Piper’ brand, now enters into a new era with the introduction of a rather special new age ‘champagne’ cider known simply as: Pomarina.

Pomarina History

Regulation & Quality Control

With the surge of popularity in Cider over the past decade the Spanish took Cider Making into a new era of quality control. 25 Cider houses, 267 growers and 587 hectares of Orchards are registered and audited by the The Designation of Origin Regulatory Board. This official body, formed in 2OO2, ensures that the 22 varieties of Asturian apples possess certain sensory and organoleptic qualities. This guarantees that the production, storing and bottling of the cider is controlled to give the highest quality possible. Every stage from plantation to end product is monitored, regulated, quality controlled, and given a quality certification unique to every bottle. Like the French fine wine and Champagne regions, the Spanish lead the way in perfecting fine ciders.

Sidra De Asturias & Cosecha
Pomarina History
Pomarina Building