UnderWater Wines since 2008

Since 2008, Tenuta Del Paguro has been the first winery in the world to refine with the underwater method.

What happens to wine under the water?

Absence of light

The total absence of UV rays protects the wine from alterations due to light.

Isobar

It maintains a constant temperature of 10-13 degrees centigrade and makes the ideal environment for the refinement of our product.

Pressure

The pressure difference between bottling (at 1 bar) and aging (at 4 bar at about 30 meters of depth).

Tides

Finally, the harmonious massage of the tides, which keep the molecules of our wine "alive".

Sustainability, a greener method

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.

REDUCTION OF LAND CONSUMPTION

The underwater refinement allows us to reduce the spaces to be reserved for the cellar and the warehouse, helping to reduce soil consumption.

ENERGY SAVING

During the underwater refinement the temperature undergoes very few seasonal changes, guaranteeing a completely natural refrigeration of the wines.

PROTECTION OF DIVING AREAS

The wines are immersed in protected naturalistic areas. Tenuta Del Paguro undertakes to promote their knowledge and respect, and to guarantee a very low impact on them.

From the land to the sea

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.

"Salsi" wines

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

 

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.

Each year only 1,200 bottles of each type of wine are immersed in the Paguro oasis, making each bottle a precious and unique fragment of the UnderWater Wines oenological experiment.

Immersion & Emersion

Our wines

Pagurus

Pagurus

Sangiovese

Pagurus riserva

Pagurus riserva

Sangiovese Riserva

Homarus

Homarus

Merlot

Squilla Mantis

Squilla Mantis

Albana

Nephrops

Nephrops

Cabernet

Mare Urchin

Mare Urchin

Spumante