In 1965 a tragic explosion sets fire to the Paguro methane platform, which sinks into the depths of the Adriatic. Over time, nature has taken possession of the giant of iron and steel, transforming it into a natural reef unusual for the sandy bottoms of the Romagna coast. In that protected area we refine our wine.
After almost 12 months of underwater aging, this limited selection emerges from the abyss, but each bottle still bears the memory of its genesis, on the hills of the Vena del Gesso Romagna. The taste has now changed: different, unmistakable and unique, ready to intrigue and stimulate your palate.
Byzantine Ravenna, capital of the Western Roman Empire, was the seat of the most important port on the Adriatic. During the bacchanalia, the magister bibendi mixed a variety of wines, including “salty” wines, produced with sun-dried grapes and mixed with sea water, to accelerate maturation and prevent acetification. The combination of sea and grapes has always inhabited these lands.
ISOBAR:
It is the line that joins the elevation points with the same atmospheric pressure and maintains a constant temperature of 10-13°C.
PRESSURE:
The pressure difference between bottling (at 1 bar) and aging (at 4 bar at about 30 meters of depth).
ABSENCE OF LIGHT:
The total absence of UV rays protects the wine from alterations due to light.
TIDES MASSAGE:
The harmonious massage of the tides keeps the wine molecules "alive".