(from the XIX Century) The area marine protected area of \u200b\u200bPortofino is the theater of the original initiative of the cellars of Chiavari Bisson who want to grow the "bubbles" to 50 feet deep
born in the Levant, between the waters of the Sea Marine Protected Area of \u200b\u200bPortofino and the hills, well exposed to the sun, covering the sea of \u200b\u200bthe Marine, the first sparkling wine to mature in the sea.
still missing as well as for now, you want to keep top secret the exact point where the bottles are dipped to complete the maturation phase of sparkling wine. Everything else, has the spirit and the brilliance of the protagonists of this adventure. The first is the inventor of sparkling wine that combines land and sea, Piero Lugano: Origins half and half Piedmont Liguria, Chiavari and founder of adoption, thirty years ago, Cellars "Bisson" in Chiavari, Lugano waited for the idea ripen slowly and precisely, not to leave anything to chance. His, with wine, was a destiny written when he was only five years.
A teacher of art from the past, Lugano was founded wineries "Bisson" Thirty years ago, in Chiavari, continuing to grow, close to the passion for wine, one for the sea and its fishing. A successful company and, three years ago, the idea. "As there are a few tunnels and caves where the sparkling wine to mature, I started to think about Roman galleons and wrecks, and especially to those amphora found at sea with the wines that were not modified by the surrounding conditions. " The idea becomes a project with the winemaker Enzo Michelet Walter Iguera agronomy, Lugano think about how to exploit the properties of the sea, to create a unique sparkling wine. It involves the Marine Protected Area of \u200b\u200bPortofino, which embraces the idea: the president and the director Augusto Sartori Giorgio Fanciulli have already forwarded to the Ministry for the Environment, all requests for the necessary permissions. "Thinking about the pitchers the galleons, and I've asked myself why he had managed to keep the wine without affecting its properties. "For a perfectly ripe, the light should be almost absent and did not affect the darkened glass bottles. The bottom of the sea guarantee these conditions, as well as at a depth between 50 and 70 meters ideal temperature of 15 degrees centigrade and very little in temperature.
There's more: Lugano joined the Ligurian Sea to the east of the protected area above it, choosing to place the micro-climate vineyards in the best possible conditions, ie in perfect sunshine and a hill. "The grape used is the Bianchetta Ligure, which exists only in our East-more-and the harvest has already been made, slightly ahead of schedule, to obtain a base wine for sparkling acidity from perfect. " To date we are at the second step, the malolactic fermentation: the third, will mature in the sea in special bottles of wine, inert to oxidizing agents such as stainless steel cages that house. "
bottles of champagne will be ready in 2010. "We have combined land and sea, concludes Lugano, certainly the costs of this process are high, for a truly unique product."
born in the Levant, between the waters of the Sea Marine Protected Area of \u200b\u200bPortofino and the hills, well exposed to the sun, covering the sea of \u200b\u200bthe Marine, the first sparkling wine to mature in the sea.
still missing as well as for now, you want to keep top secret the exact point where the bottles are dipped to complete the maturation phase of sparkling wine. Everything else, has the spirit and the brilliance of the protagonists of this adventure. The first is the inventor of sparkling wine that combines land and sea, Piero Lugano: Origins half and half Piedmont Liguria, Chiavari and founder of adoption, thirty years ago, Cellars "Bisson" in Chiavari, Lugano waited for the idea ripen slowly and precisely, not to leave anything to chance. His, with wine, was a destiny written when he was only five years.
A teacher of art from the past, Lugano was founded wineries "Bisson" Thirty years ago, in Chiavari, continuing to grow, close to the passion for wine, one for the sea and its fishing. A successful company and, three years ago, the idea. "As there are a few tunnels and caves where the sparkling wine to mature, I started to think about Roman galleons and wrecks, and especially to those amphora found at sea with the wines that were not modified by the surrounding conditions. " The idea becomes a project with the winemaker Enzo Michelet Walter Iguera agronomy, Lugano think about how to exploit the properties of the sea, to create a unique sparkling wine. It involves the Marine Protected Area of \u200b\u200bPortofino, which embraces the idea: the president and the director Augusto Sartori Giorgio Fanciulli have already forwarded to the Ministry for the Environment, all requests for the necessary permissions. "Thinking about the pitchers the galleons, and I've asked myself why he had managed to keep the wine without affecting its properties. "For a perfectly ripe, the light should be almost absent and did not affect the darkened glass bottles. The bottom of the sea guarantee these conditions, as well as at a depth between 50 and 70 meters ideal temperature of 15 degrees centigrade and very little in temperature.
There's more: Lugano joined the Ligurian Sea to the east of the protected area above it, choosing to place the micro-climate vineyards in the best possible conditions, ie in perfect sunshine and a hill. "The grape used is the Bianchetta Ligure, which exists only in our East-more-and the harvest has already been made, slightly ahead of schedule, to obtain a base wine for sparkling acidity from perfect. " To date we are at the second step, the malolactic fermentation: the third, will mature in the sea in special bottles of wine, inert to oxidizing agents such as stainless steel cages that house. "
bottles of champagne will be ready in 2010. "We have combined land and sea, concludes Lugano, certainly the costs of this process are high, for a truly unique product."
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