The era we are living in, the changes to the climate, the importance of a sustainable approach and respect for living matter, are elements in comparison to which each of us must build their own response.
Tenuta Del Paguro has always followed a low-impact approach and integration with the natural and human environment.
After fermentation in steel and bottling with a cork protected by the sealing wax and shellac seal, Albana, Sangiovese, Merlot and Cabernet find a cradle in the artificial reef. And in the galvanized metal mesh baskets, anchored to the seabed, they remain submerged between 12 and 18 months at a depth of about 30 meters, maturing without alteration their harmonious and round taste, unique of its kind.
This particular process of maturation recalls the past of the Bacchanalia, in which the "magister bibendi", drawn on the dice, expertly blended a variety of wines, including "salty" wines which were produced with grapes dried in the sun and therefore mixed, before the refinement phase, with sea water, in order to accelerate maturation and prevent acetification.
The cork stopper of each bottle is covered with a mixture whose mixture is a constantly evolving recipe, made up of sealing wax and shellac. This allows the micro-exchange of gas, without any brackish contamination.