Ice cider 1898

The must obtained is fermented with selected yeasts and undergoes a maturation process for three months in Lias. Then, it proceeds to its filtration and bottling, thus preparing the ice cider for its enjoyment. This meticulous process guarantees the exceptional quality and taste of this gourmet drink.

The new trade with the Americas forces the Asturian industry to devise the way of conserving the cider in optimal conditions during its trip through the sea. A discovery comes then, which has its true origin in the medical field of medicinal waters and in the pharmacist: the shampanizing machine. This new tool, which generates the carbonated bubble of the cider and preserves it for consumption, will allow the Asturian emigrants to taste their land. It will be in 1888 when the brothers Alberto and Eladio del Valle, financed by Bernardo de la Ballina and Ángel Fernández, acquire the necessary machinery to begin the “champanization” of the cider in the Council of Villaviciosa. A year later, on May 24, 1890, the company Valle, Ballina and Fernández starts. This is the beginning of a long and fruitful story: that of the Gaitero cider, which begins with a resounding success in both the Peninsula and in America. Champanization revolutionized the way you could enjoy cider, since it made it more accessible and convenient, which contributed to the growth of its popularity both in Spain and abroad. The gaiter became an emblematic brand of champanized cider, appreciated for its quality and unique flavor, and its legacy is still alive today as a reference in the cider industry.

The facilities of El Gaitero in the spun extend throughout more than 40,000 square meters, strategically located next to the Ría de Villaviciosa. There, its centennial wineries, declared one of the most representative elements of the Industrial Historical Heritage of Asturias, live with the latest innovative technology. This balance between tradition and modernity guarantees the quality and authenticity of the Gaitero cider, which continues to be a symbol of excellence in the production of champanized cider.