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: South-West.
Fermentation time up to 40 days with maceration on the skins, static clarification and tangential filtration. Aging in concrete barrels for 1 year.
A wine to combine with a structured and lively second course of meat but also with a traditional Romagna risotto. Serving temperature: 16-18 °C
The intense red color, with a touch of garnet, shines with its vivacity, reminding the taster of the pounding heart of a great Sangiovese di Romagna. The expectations are not betrayed on the nose where the small spicy notes are accompanied by a plateau of dried fruits such as plum and date, all in total synergy with the tertiary scents, which flow into the balsamic accompanied by ginger and tamarind. At the sip the drink does not betray: a large, rich and fine volume intersects with a well-defined and spherical tannic texture, almost forged in its elegance during the underwater refining process, by the harmonic currents, which determined its embellishment.
A wine to combine with a structured and lively second course of meat but also with a traditional Romagna risotto. 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.