Ελληνικά
Eddial sparkles our land.
A rare document of the 18th century maps the ancient glorious cities of the island and the prosperity they experienced in the course of history. The so called Nine Kingdoms of Cyprus, one of the most prominent of which was Eddial, from the words “idou alion”, meaning “I saw the sun”.
We chose this full of light name for our sparkling wine.
Eddial comes from Chardonnay and Sauvignon blanc grapes grown in our private estate vineyards. It is produced with the traditional method and ages in the bottle with its lees for at least 30 months before disgorgement.
Suggested at 8-10ºC.
EDDIAL
Varieties:
40% Chardonnay
60% Sauvignon blanc
Soil Composition:
Calcareous
50% Sand
50% Clay
Vinification:
The harvest takes place in early August. The bunches are cooled and placed whole and uncrushed in the press, where low pressures are applied in order to extract the juice that will have the appropriate characteristics for the production of the sparkling wine. The must is then moved to a stainless steel tank in order to start and complete the alcoholic fermentation, which
gives us the base wine.
To complete the production of the sparkling wine with the traditional method, the base wine is bottled. Sugars and yeasts are added in the bottles and a second alcoholic fermentation takes place. Yeasts metabolize sugars to produce ethyl alcohol and carbon dioxide, with the latter being responsible for the bubbles.
What follows is the maturation of the sparkling wine in the bottle, in contact with its lees, for at least 30 months in a horizontal position in order to maximize the autolysis of the yeasts and its aroma and flavor enrichment.
After aging with the lees, remuage – riddling is the next step in the process. This is the daily rotation of the bottles at regular intervals during the day. When the bottles reach a vertical position in regards to the ground and the neck is facing down, the sediment (wine lees), ends up in the area of the cap, while the rest of the wine is clear.
The removal of the lees is done by disgorgement, also known as “Dégorgement”. Finally, the cork and the retaining wire are fitted so that the cork does not pop due to the high pressure inside the bottle.
Organoleptic Characteristics:
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Radiant Elegance – A deep golden hue and refined, persistent bubbles create a striking visual and sensory allure.
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Exquisite Complexity – Layers of citrus, honey, brioche, and roasted nuts blend harmoniously, delivering a rich and sophisticated bouquet.
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Balanced Indulgence – Lively acidity complements its full body, leading to a long, smooth, and satisfyingly sweet finish.
Harvest Information 2020:
| Ethanol: | 12% Vol |
| pH: | 3 |
| Total Acidity (H2SO4): |
5,5 g/l |
| Reducing Sugars: | 6 g/l -Brut |
| Pressure: | 5,7 bar |
| Rainfall: October until July | 900 mm |
| Harvest Temperatures (Μ.A.) | |
| Chardonnay/Sauvignon blanc | |
| Lowest: | 18,5°C – (8/2020) |
| Highest: | 33,6°C – (8/2020) |
2020 Harvest:
2020 was characterised by a relatively mild winter. However, the temperatures that prevailed during the winter months affected the phenological stages of the vineyard (bud burst, flowering, veraison, maturation) which delayed their progression and for this reason harvest begun during the 3d week of August.
The total amount of rainfall in our area reached 850mm of rain, with 75% taking place between December of 2019 and January of 2020. The drought that followed, which started in mid-spring and continued until the harvest period, along with the absence of intense hot weather and with optimal viticultural care, helped to produce perfectly healthy grapes with excellent ripening.
The average temperature in August was 25.5°C, favouring the technological and phenolic maturation of Sauvignon blanc and Shiraz, varieties which ripen during this time of the year.
The average temperature in September of 2020 was 25°C, 2.5°C higher than in 2019. The increased temperature resulted in the abrupt increase of the sugars of the Merlot variety during harvest season. On the contrary, Cabernet Sauvignon had a simultaneous technological and phenolic maturation. The non-grafted indigenous varieties of our vineyards of Xinisteri, Promara, Υiannoudi and Maratheftiko were not affected by this change and enjoyed a smooth maturation due to their adaptation to the climate of Cyprus.
As a result of all the above, this year’s harvest has contributed significantly to the creation of wines that highlight the typical character of each variety with a strong terroir element, especially in wines which derive their grapes from selected vineyards such as Alates, Oroman, Sauvignon blanc, Cabernet Sauvignon and Opus Artis.
This year’s white wines of Vlassides Winery present intense varietal aromas that evolve as we taste them and are characterised by balanced acidity and a cool aftertaste.
Due to the smooth maturation of our red varieties, the wines produced will be characterised by intense varietal aromas with a velvety balance between alcohol, acidity and phenolic load.