Bisson
Spumante Abissi Riserva Marina Metodo Classico Portofino Dosage Zero 2019
| Denomination | DOC Portofino Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Liguria (Italy) |
| Grape varieties | Vermentino |
| Aging | Underwater ageing on the seabed of the Ligurian Sea in stainless steel cages at around 60 metres depth for at least 18 months at a constant temperature (~15 °C), in the absence of light; bottle refermentation on the lees (Traditional Method). |
- Underwater ageing: 18 months at a depth of 60 metres in the Ligurian Sea in steel cages
- Traditional Method Dosage Zero: bottle refermentation on the lees with no added sugars
- Flavour profile: dry and direct palate, pronounced minerality and prolonged persistence
- Aromas and perlage: distinct saline notes, straw yellow colour and very fine perlage
- Pairings: ideal with starters, sushi, shellfish, lean fish, fried foods and selected cheeses
Description
What kind of wine it is
Bisson's Spumante degli Abissi is a Traditional Method sparkling wine with zero dosage that expresses the authentic character of Liguria. In the glass, it displays a straw yellow colour enlivened by an extremely fine and persistent perlage. The bouquet is intense, marked by distinct saline notes that pave the way for a straightforward palate with pronounced minerality. Thanks to its elegant texture, it is perfect for pairing with shellfish, sushi, lean fish, fried foods and cheeses with a refined flavour.
Where it comes from
This sparkling wine is made from selected grapes grown in vineyards located in the Portofino area. Its uniqueness lies in its exclusive underwater ageing in the depths of the Ligurian Sea, where the wine rests sixty metres below sea level. In this lightless environment with a constant temperature, the movement of the sea currents and the effect of external pressure foster an extraordinary evolution, enhancing the wine's natural savouriness and structure.
How it is produced
Production follows the principles of bottle refermentation typical of the Traditional Method, with a strict zero dosage. After the prise de mousse, the bottles are placed in stainless steel cages and submerged on the seabed for at least eighteen months. This underwater ecosystem allows for continuous interaction between the lees and the wine, resulting in a deep, complex sensory profile that is intimately connected to the nature of the marine environment.
History and Curiosities
The Spumante Abissi Riserva 2019 by Bisson is the world's first Classic Method sparkling wine aged on the seabed. The bottles rest in the Ligurian Sea at a depth of 60 metres for at least 18 months, gently rocked by the currents. Stored in sturdy steel cages, the wine matures at a constant temperature of 15°C and in total darkness. The water pressure encourages an evolution that cannot be replicated in a traditional cellar, giving this exceptional zero dosage sparkling wine a pronounced minerality and an elegant persistent perlage.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1978
- Oenologist: Pierluigi Lugano
- Bottles produced: 110.000
- Hectares: 12
Bisson wines saw the light at the beginning of 1978, when Pierluigi Lugano, Master of arts and highly regarded sommelier, conscious of the potential hidden in the rugged Ligurian wines produced by local farmers, decided to take his chance in the exploitation of grapes originating from the Eastern Ligurian coast. He began buying small lots of grapes from farmers all over the territory and producing wine in his own cellar, attempting many experiments with modern winemaking techniques, in order to understand how to appropriately handle the local grapes. The excellent results obtained, led to the rediscovery of native Ligurian wines which had practically disappeared, such as the "Bianchetta Genovese" and "Ciliegiolo", and contributed to the creation of new inspirations such as "Musaico", a red wine of great personality. After spending several years in handling purchased grapes, it was decided to plant and cultivate personal vineyards in order to achieve full control of the quality process of the wines. Cultivation entailing a strict limitation of pesticides in the Bisson vineyards is the challenge which is currently being pursued with great conviction, with the objective of guaranteeing quality and authenticity of their products. Read more
| Name | Bisson Spumante Abissi Riserva Marina Metodo Classico Portofino Dosage Zero 2019 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Golfo del Tigullio/Portofino DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Vermentino |
| Country | Italy |
| Region | Liguria |
| Vendor | Bisson |
| Story | History and Curiosities The Spumante Abissi Riserva 2019 by Bisson is the world's first Classic Method sparkling wine aged on the seabed. The bottles rest in the Ligurian Sea at a depth of 60 metres for at least 18 months, gently rocked by the currents. Stored in sturdy steel cages, the wine matures at a constant temperature of 15°C and in total darkness. The water pressure encourages an evolution that cannot be replicated in a traditional cellar, giving this exceptional zero dosage sparkling wine a pronounced minerality and an elegant persistent perlage. |
| Origin | Liguria (Portofino area / Gulf of Tigullio) |
| Fermentation | At least 18 months |
| Production technique | Traditional Method (bottle-fermented on the lees) with underwater ageing on the seabed of the Ligurian Sea in stainless steel cages |
| Wine making | Sparkling wine production using the Traditional Method (secondary fermentation in the bottle on the lees), zero dosage; underwater ageing on the seabed of the Ligurian Sea in stainless steel cages at around 60 metres depth for at least 18 months at a constant temperature (~15 °C), in the absence of light. |
| Aging | Underwater ageing on the seabed of the Ligurian Sea in stainless steel cages at around 60 metres depth for at least 18 months at a constant temperature (~15 °C), in the absence of light; bottle refermentation on the lees (Traditional Method). |
| Allergens | Contains sulphites |