Bisson wines were born at the dawn of 1978 when Pierluigi Lugano, a master of the art and an established sommelier, aware of the potential that he sensed was hidden in the rugged wines of Ligurian farmers, decided to attempt the adventure of enhancing the grapes of the Riviera Ligure del Levante. He began buying small batches of grapes from farmers scattered throughout the area and vinifying them in his own cellar, carrying out numerous experiments using modern winemaking techniques to understand how to treat the local grapes. Beginning as a game, Pierluigi Lugano's extravagant idea of refining Spumante 'Abissi' on the seabed gave rise to a sparkling wine never before made, which over time has become an institution among classic Italian methods. Typically, in fact, caves or cellars are chosen for ageing, and some have tried to do so high up in the mountains. Lugano, on the other hand, has been able to combine his love of wine with a passion for the sea and, for the ageing of his Spumante 'Abissi', he has chosen the seabed, 'thinking of the ancient wrecks of galleons at the bottom of the sea, which have repeatedly returned foodstuffs (wine) perfectly preserved and with intact organoleptic characteristics'. Thus, the bottles rest for eighteen months at a depth of 60 metres at a constant temperature of 15°, with the sea currents cradling the wine instead of man. And once back on the surface, as a testimony to its history, each bottle of 'Abissi' brings with it encrustations of oysters and small crustaceans, protected by a special film.