Bisson wines were born at the dawn of 1978 when Pierluigi Lugano, master of art and established sommelier, aware of the potential that he sensed was hidden in the harsh wines of Ligurian farmers, decided to try the adventure of enhancing the grapes of the Riviera Ligure del Levante. He began to buy small batches of grapes from farmers scattered throughout the area and to vinify them in his own cellar, carrying out numerous experiments with modern winemaking techniques to understand how to treat local grapes. Started as a game, the extravagant idea of Pierluigi Lugano to refine the Spumante ''Abissi'' on the seabed has given life to a sparkling wine never made before, which has become in time an institution among the classic Italian methods. Typically, in fact, caves or cellars are chosen for aging and someone has tried to do it in the high mountains. Lugano has instead been able to combine the love for wine with the passion for the sea and, for the refinement of its sparkling wine "Abissi", he has chosen the seabed "thinking of the ancient wrecks of galleons at the bottom of the sea, which have often returned food products (wine) perfectly preserved and intact organoleptic characteristics. Thus, the bottles rest for eighteen months at a depth of 60 meters with a constant temperature of 15lt, 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 incrustations of oysters and small crustaceans, protected by a special film.