El Gaitero cider also ‘speaks’ Chinese

The thrill of breaking new ground

The ‘champagneisation’ of cider

The new trade with the Americas forced Asturian industry to devise a way of preserving cider in optimum conditions during its journey across the sea. Then came a discovery, which had its true origin in the medical field of medicinal waters and in the pharmaceutical field: the champagne-making machine. This new tool, which generates the carbonated bubbles of the cider and preserves it for consumption, allowed Asturian emigrants to enjoy all the flavours of their homeland.

El Gaitero cider began to be 'champagneised' in order to preserve the drink in optimum conditions while it was shipped to America.