The Ederra cava, belonging to the D.O. Cava, is a brut cava made with grapes from La Rioja.
Mayte Calvo de la Banda
Bodegas Bilbaínas Oenologist
Dishes such as sushi, grilled fish, seafood and also cheeses can be perfect companions.
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View
Pale yellow color with steely reflections, clean and bright. Fine bubble and with rosary and persistent crown.
Nose
Intense, personal and high quality aromas. Highlighting grape varietal perfumes Viura (honey and citrus) mixed with tertiary aromas of fine yeast due to the long aging. Clean and persistent.I
Palate
t came from a subtle mouth, with a pronounced nerve or freshness. Easy consumption, but with a peculiar personality that distinguishes it from other cavas. Aromatic in the mouth and long and pleasant finish.
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Varieties and Analysis
Yes
Contains sulfites
11.5%-12%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Malvasia, Viura
Variety/Coupage
Cava
Product
P158
The Winery
Founded in 1901 in the town of Haro’s legendary Station Quarter, Bodegas Bilbaínas is the longest-standing bottling winery in Rioja. It also has the most extensive underground cellars in the region and a greater area of vineyards than any other winery in the town: 250 hectares of high quality vines, which supply the winery with its own grapes, ensuring that they can be processed quickly without losing their qualities. Viña Pomal is its flagship brand, which embodies the Rioja Alta's best winemaking tradition. These are exceptional wines that have remained faithful to the classic style of authentic Rioja from the outset.
Elaboration - Vinification
We have harvested at the right time that has given us the right balance between fruit and acidity.
We have harvested at the right time that has given us the right balance between fruit and acidity. Once the grapes have reached the winery, we clean the must by decanting and then let it ferment at a controlled temperature of 18ºC; After stabilizing it, it is used as the base wine to obtain the cava. The fermentation takes place in bottle in contact with the yeasts, at a constant temperature between 12 and 15ºC, (temperature of the cavas) and following the guidelines of the traditional method until the moment of the slaughter, where the yeasts are expelled and the liquor is added of expedition of this Cava Brut. It has a minimum aging of 9 months.
Vineyard - Viticulture
The grapes used in the elaboration of this cava come from the vineyards of the Subzone of Rioja Alta.
The grapes used in the elaboration of this cava come from the vineyards of the Subzone of Rioja Alta, in the most Atlantic limit of Rioja production.
