There is a special microclimate inside the underwater oasis.
The isobar (the line joining the altimetric points with the same atmospheric pressure), keeps the temperature constant at 10-13 degrees centigrade and make it the ideal environment for the ageing of our product, as well as the habitat of shellfish that are hardly present in our seas.
Total absence of UV light.
The difference in pressure between bottling (which happens at 1 bar above the sea level) and ageing (at 4 bar at about 30 mt. of depth, that is 3 atmospheres in addition to the one of the sea level).
Finally the harmonic massage of the tides, that keep "alive" the molecules of our wine.
These are the key factors that make unique the ageing of the wines from Tenuta Del Paguro.
After fermentation in steel and bottling with cork protected by sealing wax and shellac, Albana, Sangiovese, Merlot and Cabernet find their cradle in the artificial reef. And in the baskets of galvanized wire mesh, anchored on the seabed, they remain submerged from 6 to 12 months at a depth of 30 meters, maturing without changes their taste harmonious and round, unique.
This special aging process recalls the past of "salted" wine, produced with grapes dried in the sun, and brings them back to present turning them into a product that has exceptional features, as the underwater oasis where it is refined.