Swiss-born Stephen Martinelli arrived in the United States in 1859, choosing to settle in Pajaro Valley near Monterey Bay. The area was temperate and fertile, and presented ideal growing conditions for the cultivation of superior apples. In 1868, Martinelli founded California’s first commercial apple orchards and began producing carbonated hard cider.
From the start Martinelli’s Champagne Cider began garnering critical acclaim, earning over 50 gold medals at competitions here and abroad. In 1916, the company perfected a process for making unfermented apple juice, such that with the onset of prohibition, the company shifted their emphasis to the production of alcohol-free sparkling cider.
Martinelli’s Gold Medal Sparkling Cider is crafted from 100% apple juice. Local growers supply the company with handpicked, tree-ripened apples, principally Newtown Pippins. All of Martinelli’s juices and ciders contain no preservatives, sweeteners, additives or water. The company’s 100% juices are flash-pasteurized, hot-filled into new bottles and quickly cooled to retain their natural apple flavor.
Martinelli’s sparkling ciders are cold-filled and carbonated in the bottle, after which, they are slowly pasteurized and allowed to gradually cool. Pasteurization is necessary to assure purity and quality for extended shelf life without the use of preservatives.
The company’s sparkling cider is the best selling in the country for good reason. The cider has pristine clarity and a light, effervescent body that develops an alluring foamy head. It is skillfully balanced with a tart-sweet palate and lingering, pure apple finish.
Martinelli’s also makes other flavored sparklers, including Apple-Cranberry, Apple-Grape, Apple-Raspberry and Apple-Boysenberry. Each is exceptional in its own right.