Wines refined at the bottom of the sea set the trend

Among the thousands of curiosities that rise in the world of wine, for some years now the tendency to refine wine in the depths of the sea has been in vogue. A pioneer in this sense, in Italy, is the Ligurian winery Bisson, which, with the “Abissi” project, has been experimenting for years with the refinement of underwater bubbles (and which, in recent days, has inaugurated its new winery and a new project dedicated to wine tourism). And just the sparkling wine Abissi, along with other Italian wines aged on the bottom of the sea, such as Albana dry Squilla Mantis 2015 and Sangiovese Superiore Paguro 2015 of the Tenuta del Paguro (Ravenna), the Vermentino di Sardegna Akènta Sub of Cantina Santa Maria La Palma, o Arrighi’s Vinum Insulae (obtained from a scientific research project using a technique used in Ancient Greece on the island of Chios), and from abroad, such as Jamin’s Champagne Cloe Marie Kottakis Champagne -52 (which comes from the Cote de Bar, but matures in the waters of Portofino) will be the protagonists of a themed event signed by the Ais Sommeliers on 8 April, at Vinitaly. To discover in the glass the results of a curious way of making wine, which appeals to fans looking for goodies and curiosities.