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"Abissi" Spumante Portofino DOC Dosaggio Zero 2018

"Abissi" Spumante Portofino DOC Dosaggio Zero 2018.
Bisson
Vintage: 2018
Location: Liguria, Trigoso- Sestri Levante (GE)
29
£ 85.00 £ 69.00 -19%
Format 0.75 l. (£ 92.00/lt.)
cod. S1778
Complexity and uniqueness

What: From Bianchetta Genovese, Vermentino and Cimixia
Why: For its more intense and structured taste
Perfect with: For the whole meal, with fish and seafood

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
"Abissi" Spumante Portofino DOC Dosaggio Zero 2018
Bisson
Vintage: 2018
Location: Liguria, Trigoso- Sestri Levante (GE)
£ 85.00 £ 69.00 -19%
Format 0.75 l. (£ 92.00/lt.)
cod. S1778
Complexity and uniqueness

What: From Bianchetta Genovese, Vermentino and Cimixia
Why: For its more intense and structured taste
Perfect with: For the whole meal, with fish and seafood

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeClassic Method Sparkling Wine
  • Location Liguria
  • Grapes Bianchetta Genovese, Vermentino e Cimixia
  • Sensations Appearance: straw yellow, very fine and persistent perlage. Nose: complex, intense with a broad bouquet and clear hints of brackish character. Taste: frank and dry, long, intriguing and rich in minerality enhanced by an elegant tactile sensation expressed by fine tannins.
  • Vinification Early harvest and preparation of the base wine obtained by cryomaceration on the skins for a variable duration depending on the vintage. Racking, with inoculation of selected yeasts and subsequent frothing. Immersion on the seabed of bottles contained in metal cages at a depth of approximately 60 metres (constant temperature environment of 15°). After the bottles re-emersion, which takes place after 36 months, they are tipped and disgorged using the same sparkling wine without any dosage of sugar.
  • Alcoholic strength 12% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 h beforehand. Open and serve at the time
  • Serving temperature 10 grades
  • GlassFlute / Franciacorta
  • When to drink it within 5-10 years
  • Pairing Aperitif, Fish menu
PRODUCTION NOTES
  • Italy

  • Bisson Corso Gianelli,28 Chiavari (Genova)

    "Abissi" Spumante Portofino DOC Dosaggio Zero 2018
  • Bisson's Portofino DOC Abissi Dosage Zero Riserva is a classic method sparkling wine that stands out for its complexity and uniqueness, the result of a careful selection of grapes and a partly unusual production method. Let's start with the grapes which, for this sparkling wine, are Bianchetta Genovese, Vermentino and Cimixia, used in varying proportions depending on the vintage. Harvesting takes place early to preserve the freshness and acidity of the berries. Once in the cellar, the grapes undergo a phase of cryomaceration in contact with the skins to give the wine more structure and complexity. After primary fermentation, the wine is bottled with the addition of selected yeasts for frothing. The special feature of this sparkling wine is the ageing process: the bottles, contained in metal cages, are immersed on the seabed off Portofino at a depth of about 60 metres. Ageing at sea lasts 36 months and takes place at a constant temperature of 15°C. The marine environment, with its constant pressure and darkness, gives the wine unique characteristics. Portofino DOC Abissi Dosage Zero Riserva has a straw-yellow colour and a very fine and persistent perlage. Complex and intense aromas are perceived on the nose, with notes of citrus fruits, white pulp fruit, white flowers and brackish hints. In the mouth it is fresh, savoury and mineral, with a long, persistent finish. Perfect as an aperitif, on the table it also goes well with the whole meal, especially with fish and seafood dishes.

    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.

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