Regona

How it is classified

What it contributes to a blend

A direction, not a measurement. These bands are the level of resolution the evidence supports, and they say which way adding this fruit pushes a blend rather than what the finished cider will be.

Fiercely acid, with more phenolic weight than the region’s pure acid cultivars carry. Austere rather than fruity, and not an apple anybody eats by choice.

Aroma

Descriptors associated with this fruit. Each names a character with a known cause, and association is not a promise — what reaches the glass depends on the ferment as much as on the apple.

• Fresh-cut apple — The smell of a cut apple surface, produced within seconds of the fruit tissue being broken by six-carbon aldehydes released from membrane fats.

Put Regona into a blend

Measured analysis

Each figure is shown with where and when it was taken. They are not averaged: the same cultivar grown in another climate genuinely gives different numbers, and collapsing them into one would be the most misleading thing this page could do.

Compare within a study to see where these figures sat among the other cultivars the same work analysed — which is a more robust statement than the figures themselves, because absolute values move between laboratories and the ordering inside one study mostly survives.

Watched in the orchard

What named research programmes recorded about this fruit at their own sites. Bloom, harvest and cropping belong to a place and a run of seasons rather than to a cultivar, so they are reported site by site rather than merged.

In the orchard

Harvest window

Very late

Flowering

Pollination group 4

Vigour

Vigorous

Cropping

Markedly biennial — heavy and light years alternate

Keeping

Very good — holds in store for weeks

The Consejo Regulador records ripening in the last ten days of November (“3ª decena de noviembre”).

Holds in the llagar for weeks, which lets a maker build a full press load from several cultivars picked at different times.

Disease and pest susceptibility

Juice and pressing

• The highest acid on the Asturian permitted list at 7,1 g/L, giving a wild ferment a very safe pH
• Phenolics of 1,3 g/L — modest, but enough to place it in the acid-bitter rather than the acid block
• Ferments slowly and cleanly at Asturian cellar temperatures

How it is used

• A major component of sidra natural blends, where sharp fruit typically dominates
• Included on the permitted-variety list of the Asturian protected designation

On its own

About Regona

Names, origin and identity

Cultivar naming is the hardest problem in cider fruit data. The same tree carries different names across ten miles, and two different trees have shared a name for two centuries.

Why it matters

• Among the highest-tonnage cultivars in Asturian cider orchards
• A useful corrective to the assumption that traditional cider fruit must be tannic — Asturian cider is built on acid, not phenolics

Related cultivars

Recorded relationships, including the ones this fruit is routinely confused with.

• Similar role

  Durona de Tresali

  The other hard, late, storing Asturian sharp; the two are the backbone of a late blend.

• Traditional blend partner

  De la Riega

  The sweet cultivar that balances a Regona-heavy blend.

• Traditional blend partner

  Blanquina

  The semi-sharp that sits between them, and the classic third element of an Asturian blend.

Fruit that plays a similar part

Cultivars sharing a classification under the same system and a comparable role in a blend. Not a similarity score — a stated relationship.

• Picón

  An Asturian cider apple admitted to the protected designation and characterised as acid-bitter — 6,78 g/L of acid well above the register’s median, with 2,01 g/L of polyphenols, ripening in the last ten days of November.

• Durona de Tresali

  A very hard, very late Asturian cultivar from the parish of Tresali, in the acid-bitter block, and one of the last fruits of the season to be pressed.

• Lin

  An Asturian cider apple admitted to the protected designation and characterised as acid-bitter — 5,86 g/L of acid well above the register’s median, with 2,0 g/L of polyphenols, ripening in the second ten days of November.

• Martina

  An Asturian cider apple admitted to the protected designation and characterised as acid-bitter — 6,08 g/L of acid well above the register’s median, with 1,79 g/L of polyphenols, ripening in the last ten days of September.

• Montoto

  An Asturian cider apple admitted to the protected designation and characterised as acid-bitter — 5,11 g/L of acid above the register’s median, with 1,63 g/L of polyphenols, ripening in the first ten days of November.

• Blanquina

  A pale-skinned Asturian cultivar of high reputation, and — like Raxao, with which it is usually named — an acid-block fruit rather than a semi-acid one.

Styles it is characteristic of

• Sidra natural

  The still, dry, unfiltered cider of Asturias and the Basque Country, wild-fermented from local high-acid fruit and poured from a height to raise a momentary sparkle.

• Sidra de nueva expresión

  A modern Asturian category of filtered, clean, dry cider made with controlled fermentation and presented in a wine format rather than in the poured tradition.

• Sidra espumosa

  Sparkling Asturian cider made by a second fermentation under pressure or in bottle, presented as a fine sparkling drink rather than in the still poured tradition.

• Galician cider

  Cider from Galicia and the north-western Iberian fringe, made in a smaller and less codified tradition than its Asturian and Basque neighbours, from a distinct local fruit population.

Where it grows

• Asturias
• Asturian coastal comarca

What people ask next

Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.

• How does cider ferment — Yeast consumes the sugar in apple juice and produces roughly equal masses of ethanol and carbon dioxide, along with the esters and higher alcohols that give cider much of its aroma. In a wild ferment several yeast species take turns before *Saccharomyces* finishes the job.
• What is malolactic fermentation — Malolactic fermentation is a bacterial conversion of sharp malic acid into softer lactic acid, releasing carbon dioxide. It lowers total acidity and raises pH, and in cider it is often the source of a farmyard or buttery note as well.
• What does fresh-cut apple mean in a cider tasting note — The smell of a cut apple surface, produced within seconds of the fruit tissue being broken by six-carbon aldehydes released from membrane fats.
• What is sidra natural — Sidra natural is the still, dry, unfiltered cider of Asturias and the Basque Country, bottled without added carbonation and poured from a height to rouse it. It is tart, funky and made to be drunk in small measures poured one at a time.
• Can you use windfall apples for cider — Traditional cider making relies on fruit gathered from the ground, and there is nothing wrong with it if it is sound. Rotten fruit is a different matter: brown rot carries patulin into the juice and should be discarded, not pressed.
• How long can apples be kept before pressing

Where to go next

• How cider apples are classified — Why there are four schemes and none of them is universal.
• The blend explorer — See which way changing the proportions moves a blend.
• Blending — What a cider maker is actually deciding when they build a blend.

Sources

What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.

• Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA)

  Principado de Asturias · research institute · retrieved 2026-08-24

  The Asturian regional agri-food research service, and the technical authority behind the Asturian cultivar classification and the analysis of sidra natural. SERIDA’s own site has not been opened; what CiderHQ has read is SERIDA’s varietal characterisation as republished by the Consejo Regulador of DOP Sidra de Asturias, which credits it explicitly. The Asturian measurements therefore cite the Consejo rather than SERIDA — citing the body that did the work, at a document CiderHQ has not seen, would be exactly the kind of borrowed authority this register exists to prevent.

• Denominación de Origen Protegida Sidra de Asturias

  Consejo Regulador de la DOP Sidra de Asturias · designation authority · passage verified 2026-08-24

  The regulating council for Asturian cider. Read on 2026-08-24, and it turned out to carry far more than a permitted-variety list: an agronomic and technological characterisation of each admitted variety, with total acidity, total polyphenols, vigour, flowering, ripening, cropping and susceptibility to fungal disease. The characterisation is credited to SERIDA’s fruit-research programme. Two things it settles are corrections to what CiderHQ previously held: Asturias sorts cider fruit into nine technological blocks rather than five, and it publishes acidity as sulphuric acid rather than malic. The figures are transcribed into `data/trials/serida-asturias.ts` and cite this source, because this is where they were read.