Bisson
Spumante Abissi Riserva Marina Metodo Classico Portofino Dosage Zero 2020
| Denomination | DOC Portofino Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Liguria (Italy) |
| Grape varieties | Bianchetta trevigiana, Scimiscià/Çimixà, Vermentino |
| Aging | Underwater ageing on the seabed of the Ligurian Sea at a depth of 60 m for at least 18 months, in the absence of light and at a constant temperature (approximately 15 °C), with prolonged contact with the lees. |
- Classic method zero dosage: No residual sugar, 12% ABV, dry and direct bubbles
- Underwater ageing: 18 months at a depth of 60 metres in the Ligurian Sea, in total darkness, at 15 °C
- Portofino origin: Grapes from Tigullio, an authentic Ligurian expression
- Sensory profile: Briny notes, distinct savouriness and minerality, elegant and subtle tannins
- In the glass: Straw-yellow colour, very fine and persistent perlage, refined structure
Description
What type of wine it is
Abissi Riserva Marina by Bisson is a Traditional Method wine with zero dosage that authentically expresses the Ligurian identity. Produced in the Golfo del Tigullio-Portofino designation, this wine stands out for its straw-yellow colour and a very fine and persistent perlage. On the nose, it offers a complex and intense profile, dominated by evident briny notes that introduce a direct, dry sip with a marked minerality. The elegant texture and noble tannins make it ideal for pairing with shellfish, sushi, lean fish, and fried seafood. This zero-dosage cuvée reveals an extraordinary vocation for expressing the unique character of its terroir, ensuring a tasting experience of profound savouriness.
Where it comes from
This Traditional Method wine originates in the evocative territory of Portofino, located in the Liguria region within the Gulf of Tigullio. The true peculiarity of this production lies in its exceptional underwater ageing. The bottles are, in fact, submerged in the waters of the Ligurian Sea, where the wine evolves in a unique environment. This direct interaction with the marine environment unmistakably shapes the organoleptic characteristics of the wine, giving it that marked savouriness that distinguishes it, in a perfect synthesis between sea and land.
How it is produced
Production follows the rigorous dictates of re-fermentation in the bottle, typical of the Traditional Method, in the strictly pas dosé (zero dosage) version. After the secondary fermentation, the bottles are placed inside special stainless steel cages and submerged on the seabed at a depth of sixty metres. In this protected habitat, with a constant temperature of approximately 15 °C and a total absence of light, the wine rests, lulled by the movement of the currents, for at least eighteen months. The underwater pressure and the isolated environment promote an exceptional interaction between the wine and the lees, defining a deep and inimitable structure compared to traditional cellars.
History and curiosities
The Abissi Riserva Marina Metodo Classico Portofino Dosage Zero 2020 by Bisson is the world's first Classic Method aged on the seabed. The bottles rest for at least eighteen months in the Ligurian Sea at a depth of sixty metres, lulled by the currents. Kept in stainless steel cages, the wine evolves at fifteen degrees, without light and under the pressure of the water. This lightless underwater habitat fosters an evolution that is irreproducible in a cellar, enhanced by the interaction between the yeast and the wine.
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 2020 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Golfo del Tigullio/Portofino DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Bianchetta trevigiana, Scimiscià/Çimixà, Vermentino |
| Country | Italy |
| Region | Liguria |
| Vendor | Bisson |
| Story | History and curiosities The Abissi Riserva Marina Metodo Classico Portofino Dosage Zero 2020 by Bisson is the world's first Classic Method aged on the seabed. The bottles rest for at least eighteen months in the Ligurian Sea at a depth of sixty metres, lulled by the currents. Kept in stainless steel cages, the wine evolves at fifteen degrees, without light and under the pressure of the water. This lightless underwater habitat fosters an evolution that is irreproducible in a cellar, enhanced by the interaction between the yeast and the wine. |
| Origin | Territory of Portofino (Liguria, Gulf of Tigullio) |
| Fermentation | At least 18 months |
| Production technique | Bottle re-fermentation (Traditional Method) with zero dosage, featuring underwater ageing on the seabed of the Ligurian Sea. |
| Wine making | Bottle secondary fermentation according to the Traditional Method with zero dosage (pas dosé). After the secondary fermentation, the bottles are placed in stainless steel cages and aged on the seabed of the Ligurian Sea at a depth of 60 m, in the absence of light and at a constant temperature, for at least 18 months, with prolonged contact between the wine and the lees. |
| Aging | Underwater ageing on the seabed of the Ligurian Sea at a depth of 60 m for at least 18 months, in the absence of light and at a constant temperature (approximately 15 °C), with prolonged contact with the lees. |
| Allergens | Contains sulphites |