The Incredible "Spumante" submerged ABISSI, it's name means: abysses. This classic method sparkling wine rests for 18 months at 60 mt underwater in the heart of Marine Protected Park of wonderful PORTOFINO.

It was the 2009 when BISSON combining the passion for wine and sea and thinking about the wrecks of the galleons in the sea, which have repeatedly returned food products and wine well preserved by the organoleptic characteristics intact, realized the dream to create this special "Spumante".     

Have a look at the following videos: 

Various favorable factors such as +15° constant temperature, the darkness, there’s no light, the water prevents even the slightest bit of air from getting in, and the constant counterpressure keeps the bubbles bubbly and the underwater currents act like a crib, gently rocking the bottles and keeping the lees moving through the wine. 

On May 2009, 6,500 bottles of wine of BIANCHETTA and VERMENTINO grapes, made without adding sugar, in the traditional method known as pas dosè, were put in noncorrosive stainless-steel cages and lowered about 200 feet below the sea. The bottles are covered with algae, seaweed and barnacles, some even with oyster, shrimp and starfish attached to them, but carefully cleaned, dried and preserved on the bottle in a plastic sheath.

This is real extreme wine and limited too, year by year we book the quantity for our customers and importers otherwise is impossible to get a single bottle!

NOTES: Full pale yellow color, elegant and persistent perlage, intense perfume with ample bouquet that varies between the musky to brackish flavour, long dry taste and of strong mineral elements. Excellent approach to appetizer s and to every fish recipe.

PRODUCTION AREA: Trigoso Estate.

WINE: Varying according to the years of Bianchetta Genovese, Vermentino, Pigato.

INFO: Precocious vintage and preparation of the basic sparkling with technique of raising of the pomace, fermentation at a checked temperature. Draught with inoculation of selected yeasts and foaming. Immersion on the sea backdrops of the bottles put in steel cages to a depth of 60 m. The bottles are put further refinement in the mine of Gambatesa for further blending, at a constant temperature of 15°, with permanence of eighteen months. Gathering and overflow for a part of the product.

ALCOHOL: 12,5°

BOTTLING: Decantation and bottling after one year of blending.