This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)

‘Sidra de Asturias / Sidra d’Asturies’

EU No: PDO-ES-0260-AM02 - 11.3.2024

PDO (X) PGI ( )

1.   Name of product

‘Sidra de Asturias / Sidra d’Asturies’

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Directorate-General for Rural Development and Agri-Food – Government of Asturias

—

4.   Description of the approved amendment(s)

Explanation that the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012

The amendments described and explained below do not include a change in the name of the protected geographical designation or in the use of that name, nor do they risk voiding the link with the geographical area or entail new restrictions on the placing on the market of the product. Those amendments are therefore ‘standard amendments’ within the meaning of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

1.

Clarification of the identification and process for making the product protected as ‘Sidra de Asturias’ under Royal Decree 72/2017 — Section B.1 ‘Description of product. Definition’, section B.3 ‘Description of the product. Physical and organoleptic characteristics’, section C ‘Geographical area’, section E.10 ‘Obtaining the product. Stabilisation’, section E.11 ‘Obtaining the product. Sweetening’, section E.12 ‘Obtaining the product. Carbonation’, section G ‘Prohibited practices’, section H.1 ‘Link with the geographical area. Historical link’, section H.2 ‘Link with the geographical area. Natural link’, and section J ‘Labelling’ of the product specification. — Section 3.2 ‘Description of the product to which the name in (1) applies’, section 3.3 ‘Feed and raw materials’, section 3.4 ‘Specific steps in production that must take place in the identified geographical area’, section 3.6 ‘Specific rules on the labelling of the product which the registered name refers to’, and section 5 ‘Link with the geographical area’ of the single document.

Royal Decree 72/2017 of 10 February 2017 approving the quality standard for the various categories of cider and natural cider repeals the Order of 1 August 1979, including the designation and description of the products contained therein.

This decree made it necessary to adapt the product categories in the specification because the new standard identifies a product category called sidra or ‘cider’ made from apple must (pomace) and carbon dioxide, which does not have be naturally produced during the cider-making process. Since the sidra described does not fit in the category set out in the current specification (made from fresh apples or their must and with only naturally occurring carbon dioxide), this could create confusion on the market as to the true nature of the products marketed under this designation.

To clarify the names used in the product specification and bring them into line with Royal Decree 72/2017, and to avoid confusing consumers, we request that the name sidra (‘cider’) be replaced by sidra natural espumosa (‘natural sparkling cider’), for which the definition in the new standard matches the traditionally made product with the PDO called sidra in the current specification. This product is made from natural apple must and only naturally occurring carbon dioxide, as laid down in the sidra natural espumosa (‘natural sparkling cider’) category in Royal Decree 72/2017. It is therefore considered necessary to align the definition of the products covered to bring it into line with Royal Decree 72/2017.

In line with the adaptation of the designation referred to above, we must include the production process now described in section E.11 (Second fermentation) in the specification, having adapted it to the provisions of Royal Decree 72/2017 and the usual practices covered by the PDO.

This amendment affects the single document.

2.

Adjustment of the alcoholic strength values in line with Royal Decree 72/2017 and clarification of the legal definition of the ‘pressure’ parameter This amendment concerns: — section B.1 ‘Description of the product. Definition’ and section B.3 ‘Description of product. Physical and organoleptic characteristics’ of the product specification. — section 3.2 ‘Description of the product to which the name in (1) of the single document applies’ of the single document. — In line with the clarifications made in section 3.1 of this application, the analytical value for the alcoholic strength of natural sparkling cider must be adjusted in accordance with the provisions of Royal Decree 72/2017. — Alcoholic strength: it is proposed to increase the minimum strength laid down for sidra (sidra natural espumosa in the proposed amendment to the specification) from 5,0 % vol. to 5,5 % vol., as provided for in Article 4(3) of Royal Decree 72/2017.

This amendment does not affect the quality of the products covered.

The term ‘relative’ is specified in the pressure parameter to adapt the wording to legal terminology and avoid it being interpreted in absolute terms, i.e. taking atmospheric pressure into account. This clarification does not affect the physical and chemical characteristics of the products covered or the interpretation of the results obtained by certified operators for this parameter in their own monitoring or those obtained by the Regulatory Board for this parameter in its certification activity.

This amendment affects the single document.

3.	Removal of permitted practices and clarification of prohibited practices

This amendment concerns:

—	section F ‘Permitted practices’ and section G ‘Prohibited practices’ of the specification.

—	section 3.2 ‘Description of the product to which the name in (1) of the single document applies’ of the single document.

In order not to duplicate information and to avoid confusion about the processing requirements laid down in the product specification, it is proposed to delete section F on the permitted practices for the PDO ‘Sidra de Asturias’. Given that any practice that is not expressly prohibited will be considered to be permitted, and that section F does not include all the practices potentially permitted, it is proposed to delete this paragraph and clarify the requirements laid down in the product specification, thereby avoiding any misinterpretation.

It is also necessary to clarify the different categories of products covered and the practices that may not be used in the process to produce musts. For consistency with Royal Decree 72/2017, and to aid understanding, the prohibited practices are included and the wording simplified to include existing descriptions.

This amendment affects the single document.

4.	Deletion of references to the PDO Regulation

This amendment concerns:

—	section D ‘Proof that the product originated in the area’ and Section J ‘Labelling’ of the specification

—	section 3.4 ‘Specific stages of production that must take place in the defined geographical area’ and section 3.6 ‘Special rules concerning the labelling of the product to which the registered name refers’ of the single document.

The references to the PDO Regulation have been deleted, as the requirements to be met by the protected product are described only in the product specification.

This amendment affects the single document.

5.	Replacement of the abbreviation ‘P.D.O.’ by ‘PDO’

This amendment concerns:

—	section A ‘Name of the product’, section D ‘Proof that the product originated in the area’, section E.13 ‘Bottling’ and section J ‘Labelling’ of the product specification.

—	section 3.5 ‘Special rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers’ and section 3.6 ‘Special rules concerning the labelling of the product to which the registered name refers’ of the single document

The abbreviation ‘P.D.O.’ has been replaced by ‘PDO’ to bring it into line with the provisions of the Community legislation in force and, more specifically, with Commission Implementing Regulation (EU) No 668/2014 of 13 June 2014, Annex X which lays down the form of reproduction of the abbreviation of the term ‘protected designation of origin’ in the different EU languages.

This amendment affects the single document.

6.	Replacement of references to authorised cider houses

This amendment concerns section D, ‘Proof that the product originated in the area’ of the specification.

The reference to ‘authorised cider houses’ has been replaced by ‘certified cider houses’ to bring the terminology into line with the certification system in accordance with International Standard UNE EN ISO/IEC 17065.

The amendment does not affect the single document.

7.	Deletion of the reference to the signature of the certificates

This amendment concerns section D, ‘Proof that the product originated in the area’ of the specification.

The reference to the signature of the certificates issued by the Chairperson of the Regulatory Board has been deleted, aligning this process with the certification system established by the Regulatory Board in accordance with International Standard UNE EN ISO/IEC 17065.

The amendment does not affect the single document.

8.	Clarification of the origin of the carbon dioxide contained in the protected ‘ciders’

This amendment concerns:

—	section D ‘Proof that the product originated in the area’ and section E.13 ‘Bottling’ of the current product specification

—	section 3.4 ‘Specific stages of production that must take place in the defined geographical area’ and section 3.5 ‘Special rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers’ of the single document.

Section D ‘Evidence that the product originates in the area’ refers to the check established to ensure that the only carbon dioxide in the product is naturally occurring. In this respect, carbon dioxide can be obtained by the fermentation of the must in sidra natural (‘natural cider’) and by the fermentation of the sidra natural or carbonation in the case of the sidra natural espumosa (‘natural sparkling cider’). It is therefore proposed to delete the following phrase: ‘which may be included in the case of the product sidra (“cider”), obtained using the following process to ferment the must’, as it is incomplete and also creates confusion.

In addition, section B.1 ‘Description of the product’ and section E.12 ‘Carbonation’ of the current product specification provide that the protected products may contain only naturally occurring carbon dioxide. In addition, section G ‘Prohibited practices’ in the current product specification prohibits the addition of any carbon dioxide other than that naturally produced in the cider-making process. However, the wording of section E.13 ‘Bottling’ gives rise to confusion as to the real origin of carbon dioxide in the protected products and the obligation for it to be produced naturally during the cider-making process. This paragraph states that ‘the fact that the protected ciders may include only naturally occurring carbon dioxide produced during the cider-making process, involves the use of appropriate facilities ...’. Reading this section suggests that the protected ciders may or may not contain naturally occurring carbon dioxide produced during the cider-making process. In other words, compliance with this requirement (including naturally occurring carbon dioxide produced during the cider-making process) is optional. That would make it possible to use carbon dioxide other than that naturally produced during the cider-making process.

It is considered necessary to amend the wording of section E.13 ‘Bottling’ to bring it in line with the requirements laid down in other sections of the product specification. It is therefore proposed to replace the words ‘may include’, which suggests it is optional, with ‘must contain’, which makes it mandatory.

This amendment affects the single document.

9.	Replacement of the term ‘secondary labels’ with ‘labels’ with regard to the identification of the packaging of the products covered

This amendment concerns:

—	section D ‘Proof that the product originated in the area’ and Section J ‘Labelling’ of the specification

—	section 3.6 ‘Specific rules on the labelling of the product which the registered name refers to’ in the single document.

With regard to the identification of the protected products, it is proposed to replace the references to the use of numbered secondary labels with references to the use of numbered labels to bring this terminology into line with the certification system established by the Regulatory Board in accordance with International Standard UNE EN ISO/IEC 17065.

This amendment affects the single document.

10.	Change in the details of the competent inspection bodies

This amendment concerns section I ‘Inspection body’ of the current product specification and section H ‘Inspection body’ of the proposed amendment to the specification.

This amendment is proposed to update the details of the inspection body on the basis of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs, and of the Food Quality, Quality Schemes and Direct Sale of Food Products Act (Act 2/2019 of the Autonomous Community of Asturias of 1 March 2019), after obtaining the delegation of inspection.

Decision of 1 March 2021 of the Asturian Ministry of Rural Affairs and Territorial Cohesion authorised the Regulatory Board for the PDO ‘Sidra de Asturias’, as the delegated inspection body, to carry out official control tasks to verify operators’ compliance with the product specification for the PDO ‘Sidra de Asturias’ before marketing products with that designation.

The amendment does not affect the single document.

11.	Removal of the prohibition on the simultaneous use of trade marks on protected and non-protected products

This amendment concerns:

—	section J ‘Labelling’ of the current product specification and section I ‘Labelling’ of the proposed amendment to the specification.

It is proposed to remove the restriction on the simultaneous use of identification marks on products with or without the PDO, because it runs counter to the free use of trade marks.

The amendment does not affect the single document.

12.	Clarification on the use of mandatory and optional indications

This amendment concerns:

—	section J ‘Labelling’ of the current product specification and section I ‘Labelling’ of the proposed amendment to the specification.

—	section 3.6 ‘Specific rules on the labelling of the product which the registered name refers to’ in the single document.

It is proposed to change the terminology used in the labelling of the product to harmonise the mandatory and optional indications that make it possible to differentiate the product on the market, while continuing to respect the legislation in force.

The current specification has been adapted to the requirements laid down in European legislation and, more specifically, to the provisions of Article 12(3) of Regulation (EU) No 1151/2012 of 21 November 2012 on quality schemes for agricultural products and foodstuffs, which allows for replacing the indication ‘protected designation of origin’ with the corresponding abbreviation ‘PDO’. The current product specification does not authorise the use of this abbreviation, so it is more restrictive than European legislation.

Similarly, to ensure that consumers have access to adequate information on the essential organoleptic characteristics of the protected product, it is proposed to make it mandatory for the labelling of sidra (sidra natural espumosa in the amended product specification) to include the terms relating to its sugar content.

It is also proposed to include a requirement in the product specification for the labelling of the products covered to use the EU symbol associated with the PDO, as laid down in Article 12(3) of Regulation (EU) No 1151/2012 of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

The use of these terms on the labelling does not in any way imply a change in the production process of the protected product.

This amendment affects the single document.

13.	Deletion of the section referring to the national legislative requirements

Section K ‘National legislative requirements’ of the product specification has been deleted since it does not constitute a requirement under Regulation (EU) No 1151/2012. This amendment does not affect the single document.

The amendment does not affect the single document.

14.	Inclusion of page numbering in the product specification

This amendment does not affect any section of the product specification or of the single document.

It is proposed to number the pages of the specification.

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Sidra de Asturias / Sidra d’Asturies’

EU No: PDO-ES-0260-AM02 - 11.3.2024

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Sidra de Asturias / Sidra d’Asturies’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.8. Other products listed in Annex I to the Treaty (spices etc.)

3.2.   Description of the product to which the name in (1) applies

The products to be protected by the Protected Designation of Origin ‘Sidra de Asturias’ are:

—

Sidra natural (‘natural cider’): the naturally carbonated beverage obtained from the partial or full alcoholic fermentation of fresh apples or their must, produced using traditional methods, with no added sugar, containing only naturally occurring carbon dioxide. Its minimum actual alcoholic strength must be 5 % by volume.

The sidra natural is characterised by a distinctive taste, striking a balance between sharp and bitter and with a mild sensation of natural fizz. Its aroma is clean and fresh, with varietal or fruity notes and a slight tartness. It is translucent and sparkling in appearance, and it can be various shades of yellow or the colour of straw.

—

Sidra natural espumosa (‘natural sparkling cider’): a product resulting from the second fermentation of a natural cider, due to the natural sugars of that cider or to the addition of tirage liqueur, containing only naturally occurring carbon dioxide. Its minimum actual alcoholic strength must be 5,5 % by volume.

Depending on its sugar content, it is called: ‘Brut Nature’ when it is less than 3 g/l and has no added dosage; ‘Extra Brut’ when it is less than 6 g/l; ‘Brut’ when it is less than or equal to 12 g/l; ‘Extra Dry’ when it is greater than 12 g/l and less than or equal to 20 g/l; ‘Dry’ when it is greater than 20 g/l and less than or equal to 30 g/l; ‘Medium Dry’ when it is greater than 30 g/l and less than or equal to 50 g/l; and ‘Sweet’ when it is greater than 50 g/l and less than or equal to 80 g/l.

In organoleptic terms, sidra natural espumosa (‘natural sparkling cider’) typically has a distinctive taste which may be ‘Brut Nature’, ‘Extra Brut’, ‘Brut’, ‘Extra Dry’, ‘Dry’, ‘Medium Dry’ or ‘Sweet’; bubbles of naturally occurring carbon dioxide rising in steady streams, forming circles on the surface and clinging to the edges of the glass; and a clean and balanced aroma with hints of raw or stewed apples. It is translucent and sparkling in appearance, and varying shades of yellow in colour.

Prohibited practices

1.	Musts a) Altering the natural sugar content of the natural apple musts in any way is prohibited, along with: b) mixing natural musts with concentrate in any amount c) artificially flavouring the musts d) pasteurising e) adding water.

2.

Natural cider and natural sparkling cider a) Artificially increasing the natural alcoholic strength is prohibited, along with: b) adding water at any stage of production c) adding wine, fruit ferments and/or alcohol from any source d) adding artificial sweeteners, colours and flavourings e) pasteurising f) adding any carbon dioxide other than that naturally released in the cider-making process g) adding concentrated apple must, except for tirage liqueur and expedition liqueur in the case of natural sparkling cider h) adding sucrose, except for tirage liqueur, which may be added in the quantity strictly necessary for the second fermentation in the case of natural sparkling cider (i) using sugars of any origin in natural cider.

The natural cider has the following physical and chemical properties:

volatile acidity: < 2,0 g/l

acetic acid

alcoholic strength: > 5 %.

total sulphur dioxide: < 150 mg/l.

relative pressure in the bottle (20 oC): > 0,5 atm.

The natural sparkling cider has the following physical and chemical properties:

volatile acidity: < 2,0 g/l

acetic acid

alcoholic strength: > 5,5 %.

total sulphur dioxide: < 200 mg/l.

relative pressure in the bottle (20 oC): > 3 atm.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Both the natural cider and the natural sparkling cider are made from cider apple varieties traditionally grown in the production area.

On the basis of their sharpness and concentration of phenolic compounds, the authorised varieties are classified into nine technological categories: sweet, bittersweet, bitter, semisharp, bitter-semisharp, semisharp-bitter, sharp, bittersharp and sharpbitter.

Technological classification of acidity:

Blanquina, Limón Montés, Teórica, San Roqueña, Raxao, Fuentes, Xuanina, Regona, Prieta, Collaos, Josefa, Carrandona, Raxila Ácida, Collaina, Raxina Marelo, Perurico Precoz, Perurico, Raxona Ácida, Raxina Ácida, Arbeya, Reineta Caravia, Durón Encarnado, Fresnosa, Peñarudes, Perracabiella, Reineta Encarnada, Repinaldo de Hueso, San Justo and Sucu

Bittersharp:

Beldredo, Picón, Madiedo, Martina and Montoto

Bitter:

Clara, Amariega and Cladurina

Sharpbitter:

Meana, Lin, Cladurina Amargoácida and Rosadona

Semisharp-bitter:

Durcolorá and Colorá Amarga

Semisharp:

Solarina, De la Riega, Carrió, Perico, Perezosa, Durona de Tresali, Panquerina, Raxila Rayada, Antonona, Chata Encarnada, Durón d’Arroes, Maria Elena, Mariñana, Miyeres, Repinaldo Caravia, Reineta Pinta and Celso.

Bitter-semisharp:

Montes de Llamera and Corchu

Sweet

Ernestina, Verdialona, Raxila Dulce, Raxina Dulce, Raxona Dulce, Chata Blanca, Cristalina, Dura, Montés de Flor, Paraguas and Verdosa.

Bittersweet:

Coloradona, Raxina Amarga and Raxarega.

3.4.   Specific steps in production that must take place in the identified geographical area

The products protected by the PDO ‘Sidra de Asturias’ / ‘Sidra d’Asturies’ (natural cider and natural sparkling cider) are made from cider apples of the varieties authorised in the product specification that have been grown on parcels of land registered with the Regulatory Board. The products must be made at ciderhouses located in the production area that are also registered with the Regulatory Board and have passed a number of tests examining their manufacturing and processing methods. These tests, which check the varieties used, growing techniques, raw materials, pressing, cider-making processes, bottling and labelling, are to be conducted in accordance with the Regulatory Board’s documented quality system procedure.

In the production of the natural cider and natural sparkling cider, it must be verified in particular that only naturally occurring carbon dioxide is produced. This entire process is to be monitored following the instructions laid down in the Regulatory Board’s quality manual, which must include, as a minimum, the analysis technique to be used to detect carbon dioxide by identifying the stable light isotopes and the C13-C12 ratio, which allow its origin to be verified.

The certification process must include visual inspections, documentary inspections and product sampling. Certified ciders may be labelled with the Regulatory Board’s logo and the words ‘Denominación de Origen Protegida Sidra de Asturias’. The bottle will also be labelled with a serial number provided by the Board.

The cider-making process consists of the following stages: washing and crushing the apples; pressing them to extract the natural must; fermentation; racking; clarification; filtration using permitted products and materials; and finally bottling.

For the natural sparkling cider, there is a second fermentation of the natural cider, or it may be carbonated using carbon dioxide released naturally during the cider-making process, in accordance with the conditions laid down in this document, the product specification and the quality manual.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Bottling must take place in the defined geographical area.

The reason for including bottling within the designated area as part of the PDO ‘Sidra de Asturias’ cider-making process is to protect the reputation of the product by ensuring both the authenticity of the product and its quality and characteristics. Beneficiaries of this scheme assume full and collective responsibility for ensuring these aspects through the Regulatory Board set up for this purpose.

This ensures that the products obtained can be subject to inspection and traceability measures, preventing any possibility of them being mixed with products from elsewhere. This is because the inspections carried out in the production area (under the responsibility of the PDO beneficiaries) are thorough and systematic, underpinned by a comprehensive knowledge of the product characteristics.

Moreover, since the ciders contain carbon dioxide (only that which occurs naturally during the production process), suitable equipment needs to be in place alongside the bottling machinery. It would be inconvenient, and greatly complicate the inspection process, if the ciders were to be transported to other bottling plants, which risks ‘adulterating’ the process.

3.6.   Specific rules concerning labelling of the product the registered name refers to

To avoid misleading consumers, cider labels must comply with the relevant legislation with regard to mandatory and optional particulars. In addition, the protected name ‘Sidra de Asturias’ must appear on the labelling of the protected ciders accompanied by the words ‘Protected Designation of Origin’ or its abbreviation ‘PDO’.

The PDO name (‘Sidra de Asturias’) must appear prominently on the labels of bottled ciders along with any information required under the applicable legislation.

The consumer can clearly distinguish between the different product types by their presentation, as different types of bottle closure are used. Since the pressure in a bottle of natural sparkling cider is more than three atmospheres, it obviously needs a different kind of closure and a different type of glass container than those used for natural cider.

In any case, all protected ciders that meet the conditions laid down in the rules on using the name must be labelled with the words PDO ‘Sidra de Asturias’. Furthermore, under the general rules on the labelling and presentation of food products, the labels must also state whether the product is natural cider or natural sparkling cider.

All bottles containing cider protected by this PDO must be dispatched with a numbered control label issued by the Regulatory Board.

The terms relating to the sugar content in the natural sparkling cider must be identified as set out in section 3.2 of this fiche.

The products covered must be identified with the logo of the European Union, in accordance with Regulation (EC) No 1151/2012 or legislation replacing it.

4.   Concise definition of the geographical area

Asturias is a geographical and historical region of northern Spain comprising 78 municipalities: Allande, Aller, Amieva, Avilés, Belmonte de Miranda, Bimenes, Boal, Cabrales, Cabranes, Candamo, Cangas de Narcea, Cangas de Onís, Caravia, Carreño, Caso, Castrillón, Castropol, Coaña, Colunga, Corvera, Cudillero, Degaña, El Franco, Gijón, Gozón, Grado, Grandas de Salime, Ibias, Illano, Illas, Langreo, Las Regueras, Laviana, Lena, Llanera, Llanes, Mieres, Morcín, Muros de Nalón, Nava, Navia, Noreña, Onís, Oviedo, Parres, Peñamellera Alta, Peñamellera Baja, Pesoz, Piloña, Ponga, Pravia, Proaza, Quirós, Ribadedeva, Ribadesella, Ribera de Arriba, Riosa, Salas, San Martín de Oscos, San Martín del Rey Aurelio, Santirso de Abres, Santa Eulalia de Oscos, Santo Adriano, Sariego, Siero, Sobrescobio, Somiedo, Soto del Barco, Tapia de Casariego, Taramundi, Teverga, Tineo, Valdés, Vegadeo, Villanueva de Oscos, Villaviciosa, Villayón, Yernes y Tameza.

Although the defined geographical area has a total area of 10 560 km2, Asturias is one of Europe’s most mountainous regions. This means that the farmland available for growing apples is severely limited, with cultivation restricted to small valleys and hillsides throughout the defined area (i.e. the 78 municipalities listed above).

Due to the terrain and growing conditions in Asturias, farms are, to a greater or lesser extent, scattered throughout the different municipalities, meaning that rural population centres are small and dispersed, as are the plots of land.

Cider apples are traditionally grown in Asturias following an extensive and mixed (cider apple-grassland pasture) farming model. Because farms in Asturias tend to be very small, this combination of livestock farming and growing apples for cider-making had a considerable social and economic impact on Asturian countryside life: apple-growing generated extra income on family farms, providing an environmentally sustainable activity that retains population, thus helping, to some extent, to hold back the rural exodus.

Just in the same way as cider apple orchards are spread out over the territory, ciderhouses were traditionally small-scale facilities on farms that made cider to be drunk by the farming family. This practice has gradually been abandoned, and modern ciderhouses are concentrated in locations that are close to infrastructure and have more suitable services for industrial activity.

5.   Link with the geographical area

Historical

Asturias is Spain’s leading cider-producing region, accounting for 80 % of national production. As can be seen from writings by the geographer Strabo dating back to 60 BC, the practices of growing cider apples and making cider are deeply ingrained in the region’s history.

Natural

Over the centuries, using trees grown from seeds (without the use of grafts), Asturian farmers have gradually selected the most productive varieties that are best suited to the local environment and that yield the best cider apples. The varieties’ different properties (sweet, bittersweet, bitter, semisharp, bitter-semisharp, semisharp-bitter, sharp, bittersharp and sharpbitter) and the resulting blends of these categories give Asturian ciders their unique semi-sharpness.

The fact that the designation covers the two product types reflects Spanish quality rules (Ministerial Order of 1 September 1979), which differentiate between sidra (‘cider’) and sidra natural (‘natural cider’) on the basis that carbon dioxide not naturally produced during the cidermaking process — i.e. from any source — can be added to ‘cider’.

Of the two types of cider covered by the designation of origin, the natural cider is the basic product, while natural sparkling cider is natural cider with the addition of carbon dioxide recovered during the fermentation process (i.e. naturally occurring gas only) and a small amount of sugar syrup. The raw material, production technology and industrial facilities are virtually the same, although natural cider dates back much further historically, while cider with added carbon dioxide only appeared more recently as a result of research and developments in technology achieved in the 19th century.

In Spain, the name ‘Asturias’ has historically been linked to cidermaking and cider drinking, and the region now accounts for the bulk of domestic production.

Human factor:

Cider is the Asturian food and agriculture sector’s third most important product in terms of turnover. The natural cider is produced at traditional ciderhouses, and there are now 106 commercial-scale ciderhouses in Asturias. Family tradition is particularly strong, with over 60 % of these ciderhouses having been inherited by their owners. The majority are run as sole traderships, with corporations and limited liability companies accounting for only around 10 % of ciderhouses. The Asturian market represents 93 % of total natural cider sales. Ten companies dominate natural sparkling cider production, together accounting for 61 % of the industry’s total turnover. Around 80 % of production is for the domestic market, while some 13 to 14 % is exported and the remaining 7 % is consumed within the region of Asturias itself.

Reference to publication of the product specification

https://www.asturias.es/documents/217090/2692269/pliego-de-condiciones.pdf/51debefb-6807-3b6f-20ef-44231e25cdd6?t=1707908902741

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(1)   OJ L 179, 19.6.2014, p. 17.