When describing a wine like this Abissi Rosé, apart from the indication of the starting vines, Ciliegiolo and Granaccia, in varying proportions depending on the year, and their provenance, Trigoso, a hamlet of Sestri Levante, it is important to underline the very special (indeed unique) method of sparkling wine making. It is, in fact, a classic method Pas Dosé, the result of a slow refinement in the bottle carried out at the bottom of the sea. But let's proceed in order. The grapes are harvested early to preserve their natural acidity. Vinified at a controlled temperature, they give life to a base wine which is then bottled and inoculated with selected yeasts to start the subsequent "presa di spuma". And at this point the process takes an entirely new route, that of the sea. The steel baskets where the bottles are left to rest are immersed on the seabed at a depth of about 60 metres. Here they are in a unique and special environment, where the temperature remains constantly at 15 degrees and where silence and darkness reign. They remain down there for over a year, waiting for the slow process of maturation to come to fruition. Then the baskets are fished out and brought back to the cellar for the last stage of processing. Here the bottles are slowly tipped and, after a total of 22 months, are disgorged and refilled, without the addition of sugar. The result is a unique wine, characterized by a pale but lively pink colour, with a complex and elegant bouquet. In the mouth it is dry and fresh, with vegetal and Mediterranean berry sensations. Overall there is a subtle but perceptible salty note that recalls the sea, and mineral.