For centuries, Asturian farmers have carried out a process to select varieties from seed trees, non-grafted, choosing those that are more productive, better adapted to their environment and which produce higher quality cider apples to use them for grafting. The result of this process is the existence of a significant number of local varieties of cider apple trees. Usually, cider apple plantations are multivariate.
It should be noted that table varieties are not admitted in the Designation of Origin and are, therefore, prohibited.
Other distinguishing characteristics of these varieties are, besides the technological group, their vigour, flowering time, yield, sensitivity to diseases, and time to ripeness.
The varieties are classified according to acidity and concentration in phenolic compounds into nine blocks: sweet, sweet-bitter, bitter, semi-acid, semi-acid-sour, bitter-semi-acid, acid, acid-bitter, and bitter-acid.