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Colour Its intense golden color and elegant bubbles are characterized by intensity and duration |
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Bouquet The combination of notes of citrus, honey, brioche and roasted nuts create an enjoyable complexity, which also prevails in the mouth. |
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Flavour Its lively acidity balances with its body and offers a long and sweet aftertaste. |
Eddial sparkles our land. Cyprus sparkling wine
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”
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.
22,00 €
In stock
Grape: 65% Chardonnay 35% Sauvignon blanc
Winemaking
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.
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