Marialena is a very vigorous, precocious, and productive tree. It is resistant to scab and mildew. Ripening time is early October in upstate NY, and the tree has a tendency to biennialism. This apple is used exclusively for cider production; it is not suitable for fresh eating.

This is an Asturian cider (sidra) apple, approved by The Regulatory Council of Origin Cider of Asturias. The fruit is a medium-sized, dark-red apple that is somewhat angular. It yields a semi-acid juice and the juice is very plentiful. (The traditional Spanish cider apple classifications are ácido, semiácido, dulce, amargo, ácido-amargo, amargo-ácido semiácido-amargo, amargo-semiácido, dulce-amargo.)

Spanish cider apples have not yet been widely tested in the United States, but the native climate of these apples should be taken into consideration. Asturias enjoys abundant year-round rainfall, mild summers, and temperate winters. Costal winter temperatures are typically in the 50s and summer temperatures are in the 70s.

Fruit photographed at Black Diamond Farm, Trumansburg, NY.