The bottles are stowed on the seabed of the Adriatic sea at a depth of 25/30 meters in stainless steel cages. Thanks to the isobar, the temperature is constant around 10/13 ° C, and the emergence takes place after a variable period of between 12 and 18 months depending on the marine conditions and the season.
Nature of the soil
Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure: West.
Fermentation time up to 30 days, static clarification and tangential filtration. Aging in French oak and non-toasted Slavonian oak barrels for 6-8 months.
Matching with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and a set of pine nuts or walnuts.
Serving temperature: 6-8 °C
An intense bright and luminous gold color, a symptom of excellent maturity and great longevity, then translates to the olfactory scents in the complex and diversified evolution where the ripe yellow pulp fruit prevails, dehydrated apricot wrapped in hints of orange peel kept in tension of the length, with notes of tea and nuts that recall the creaminess of peanut butter.
On the palate it is the triumph of tertiary aromas. Previously glimpsed, they now converge in an elegant and clean, soft, broad and generous sip, which only the freshness, the savory closure and the aromatic persistence found in a botrytized wine can balance.
The volume of alcohol, worthy of particular note and which is not perceived at all thanks to the great structure, indicates a combination with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and pine nuts or walnuts. An overwhelming and surprising wine with a great evolution well balanced by the verticality of hardness, the trademark of Tenuta del Paguro's wines in underwater evolution.