De La Riega is a vigorous and precocious tree that tends strongly to biennialism. It should be thinned rigorously in its early years to achieve full production potential in maturity. This tree has some resistance to mildew, scab, and brown rot. De La Riega is a cider apple; 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 lobed, irregular, medium sized with red stripes scattered over a green background. The flesh is a greenish white, and the juice is classified as semisharp, or "semiácido." (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