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REFINING AT SEA

The four elements of underwater refinement:


CONSTANT TEMPERATURE

The isobar (the line that joins the altimetric points with the same atmospheric pressure) maintains a constant temperature of 10-13 degrees centigrade and makes the ideal environment for the refinement of our product, as well as the habitat of crustaceans hardly present in the our seas.


ABSENCE OF LIGHT

The total absence of UV rays protects the wine from alterations due to light.


DIFFERENCE OF PRESSURE

The pressure difference between bottling (at 1 bar) and refining (at 4 bar at about 30 meters of depth.)


WINE IN CONTINUOUS MOVEMENT

Finally, the harmonious massage of the tides, which keep the molecules of our wine"alive".


THESE ARE THE DETERMINING FACTORS
WHICH MAKE THE AGING UNIQUE


After fermentation in steel and bottling with cork protected by the sealing wax and shellac seal, Albana, Sangiovese, Merlot and Cabernet find a cradle in the artificial reef. And in the galvanized metal mesh baskets, anchored to the seabed, they remain submerged for 6 to 12 months at a depth of 30 meters, maturing without alteration their harmonious and round taste, unique of its kind.
This particular maturation process recalls the past of “sauces” wines produced with sun-dried grapes, and brings them back to the present by transforming them into a wine that never acetifies and has exceptional characteristics, as is the underwater oasis where it is aged.