It’s all about where the fruit is grown. Just like the grapes used in Champagne must be grown in France’s Champagne region, the tart yet sweet Newtown Pippin apples used in Martinelli’s Sparkling Ciders are sourced directly from California’s Pajaro Valley graced by Monterey Bay’s cool coastal climatic effects.
Martinelli has a long heritage beginning in 1859 founded by yes, you guessed it, a person by the last name of Martinelli… Stephen to be exact. He began with bottle fermented Champagne Cider from California’s first commercial orchards and to this day the company only works with local growers who supply hand-picked tree-ripened apples.
Many parts of Martinelli’s cider making process remain the same after all this time with apples thoroughly washed and hand-sorted to remove any below standard apples, then milled and pressed to release the fresh juice. More modern enhancements include flash-pasteurization.
Martinelli’s Sparkling Ciders now come in a myriad of flavor combinations like peach, grape, and mango but remain 100% juices cold-filled, capped, then slowly pasteurized and cooled in the bottle. This process assures great taste and a long shelf life without preservatives, sweeteners, or additives of any kind.
Photo courtesy of Steve Mirsky