Spumante Classico Abissi

Full straw yellow colour, fine and persistent perlage, intense perfume with a wide bouquet that varies between musky and brackish, dry, long and markedly mineral flavour.

Production area
Trigose

Grape
Variable according to the vintage (Bianchetta Genovese, Vermentino, Cimixià )

History of wine
Early harvesting and preparation of the base sparkling wine with the technique of raising the cap of the marc, fermentation at controlled temperature. Draught with inoculation of selected yeasts and froth. Immersion on the seabed of the bottles contained in stainless steel cages at a depth of 60 meters at a constant temperature of 15 °, with a stay of eighteen months.

Repechage and disgorging for part of the product.

Degrees
12,5°

Bottling
Racking and bottling after one year of refinement

It was 1978 when Pierluigi Lugano, an established master of art and sommelier, aware of the potential that he sensed to be hidden in the harsh wines of Ligurian farmers, decided to try the "adventure" of enhancing the grapes of the Riviera Ligure del Levante.

They began to buy small batches of grapes from the farmers scattered throughout the territory and to make them into wine in their own cellars, using modern winemaking techniques to carry out numerous experiments to understand how to treat the local grapes.
The excellent results obtained have allowed us to "revive" those native Ligurian wines that had practically disappeared, such as the "Bianchetta Genovese" and the "Ciliegiolo", and to create new insights such as the "Musaico", a red wine with a strong personality. Aware of the fact that the wine is born "in the vineyard", it is decided after a few years to plant their own vineyards, in order to achieve full control of the quality process of their wines.

The international fame then comes from a visionary project carried out by Lugano ... a Classic Method Sparkling Wine that rests for long months on the seabed off the Bay of Silence in Sestri Levante, 60 meters deep!!!!!
The idea of producing a sparkling wine using the sea as a cellar comes from the intuition we had, noting that often in submerged wrecks amphorae containing wine were found and that conservation was optimal. 

So, after long preparations in 2010, the first batch of 6,500 bottles was brought back to the surface. The effects, the play of incrustations, the small oysters, gave the bottles an incredible appearance. 
Then, the cellar operations began, the bottles were put on the tip, the subsequent disgorging, and they were marketed at the end of November 2010. 

The success was immediate and the Spumante degli Abissi began to be talked about. From 2014 the project has been entrusted to the crystal clear sea of the Bay of Silence in Sestri Levante. Today, thanks to the success and quality results achieved, the sparkling wine ?Abissi? has become the flagship of the entire production of Bisson wines and the pride of Ligurian and Italian oenology.

The cultivation of "strict limitations of pesticides" is the latest challenge that is being carried out, with extreme conviction, in their vineyards to ensure quality and authenticity.