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:
65% Chardonnay
35% 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:
- Its intense golden color and elegant bubbles are characterized by intensity and duration.
- The combination of notes of citrus, honey, brioche and roasted nuts create an enjoyable complexity, which also prevails in the mouth.
- Its lively acidity balances with its body and offers a long and sweet aftertaste.
Harvest Information 2019:
| Ethanol: | 11,93% Vol |
| pH: | 3,03 |
| Total Acidity (H2SO4): |
5,42 g/l |
| Reducing Sugars: | 8,1 g/l -Brut |
| Pressure: | 6 bar |
| Rainfall: October until July | 1211 mm |
| Harvest Temperatures (Μ.A.) | |
| Chardonnay/Sauvignon blanc | |
| Lowest: | 18,7°C – (8/2019) |
| Highest: | 33°C – (8/2019) |
2019 Harvest:
2019 was a year characterized by a cold winter with very high rainfall in our area; a very uncommon phenomenon for Cyprus (about 1200 mm), with average harvest temperatures up to 2 degrees lower than in 2018. This resulted in the delay of the phenolic stages of the vineyard (bud burst, flowering, veraison, maturation) and for this reason harvest begun during the 2nd week of August.
In the summer of 2019, maturation took place in the ideal harvest temperatures (Average) Minimum: 18.7°C (8/2019), 15.5°C (9/2019), Maximum: 33°C (8/2019) 31°C (9/2019), and this provided us with exceptional organoleptic characteristics, especially for the Sauvignon blanc, Xynisteri, Yiannoudi and Cabernet Sauvignon.
The damaged grapes by lobesia botrana larvae (grapevine moth), was the main issue we faced at the vineyard, the effects of which we dealt on time and effectively, in order to ensure the health of our grapes and the smooth maturation of all varieties, white and red.
In general, this year’s white wines are characterised by intense varietal aromas, which evolve during the tasting, with ideal acidity and cool aftertaste. As far as our red varieties, there was a delay between the technological and phenolic maturation. To achieve the desirable quality result, we decided to harvest the red varieties at the peak of their phenolic maturation. The delayed harvest and the partial desiccation of the grapes led to an increased sugar content which resulted in a wine with an elevated alcohol content. The precise extraction of phenolic compounds as well as the management of the oxidative ageing in oak barrels, are expected to produce red wines characterised by concentrated fruit aromas, mature tannins and rich body.