The apple growing and cider production area covered by the Sidra de Asturias Protected Designation of Origin corresponds to all the municipalities of the Principality of Asturias. Therefore, any apple that comes from outside our autonomous community is prohibited.
Asturias is located in the northwest of the Iberian Peninsula, between 4°30’ and 7°11’ west longitude and 42°53’ and 43°40’ north latitude, on the northern slopes of the Cantabrian Mountain Range, occupying a narrow corridor that is 15 to 80 kilometres wide and 200 kilometres long. It is separated by the Tina Mayor Tidal River, in the east, from the region of Cantabria and by the Eo River, in the west, from Galicia. The Cantabrian Sea borders the region to the north while the Cantabrian Mountain Range separates Asturias from the region of Castilla y León to the south. Longitudinally, we can distinguish four areas in Asturias: the high summits and valleys of the Cantabrian Mountain Range, the mid-altitude mountains crossed by valleys, the Oviedo basin, and the coastal strip.
Apple tree plantations and cider mills can be found in various areas throughout the protected region, encompassing the entire territory. It should be noted that, although the defined geographical area is 10,560 km2, we must remember that Asturias is one of the most mountainous regions of Europe, which greatly limits the agricultural area available for this type of crop, which is grown in small valleys and on the mountain slopes throughout the region.
As with the distribution of cider apple plantations, the cider mills historically appeared in the territory in the form of small facilities on farms that made cider for family consumption. Over time, this practice has been abandoned and, today, the cider mills are concentrated in locations close to the infrastructures and services required to develop this type of industrial activity.
As regards the plantations; in recent years, there has been a significant increase, within the constraints of available land, of new plantations and the replacement of others, which, by improving cultural practices and varietal adaptation, make it possible to grow optimum quality cider apples, which are then processed in the industries that receive this raw ingredient.