The fizz from th THE sea and its creatures offer astounding wonders that the human being can partially admire by remaining on its surface. But how many treasures can be revealed to us if diving in its depths? Stefania Ruffo goes under the surface.
JUST a few metres under its surface, colourful seaweeds paint corals in multiple shapes whilst cheerful fish swim around its rocks all creating an enchanting atmosphere. Going down metre after metre its shimmering reflections begin to fade, and darkness takes over. But are we really sure that even without the sunlight there is nothing capable of sparkling by itself? A man-made treasure and rocked by the waves of the sea at a depth of 60 metres? Something fruit of the roots of the ground, aged in the sea to gain all its enchantment to come back in the mainland bringing us its unique flavours? It is not a mermaid’s trick, it is real, and it is called: Abissi, the fizz from the depths of the sea, and it is my pleasure to reveal its charm to you. This is a story where past meets present evoking that magic finding of ancient amphoras carried from the Roman ships and lost in the sea as a consequence of shipwrecks. Those recipients settled in the depths, cradled by water and covered by marine 6
GLASS of BUBBLY - JUNE 2020
sediments appear different as enriched by the sea that marks its presence on them. An enchantment to inspire the generations to come, particularly a person with a great love for sea and vineyards. Piero Lugano, ex-teacher of history and art with a great passion for wine since his childhood, combined all of them in producing a sparkling wine unique in all its features: grapes, location, ageing method and bottle look. He really wanted to create a fizz like never before and so he began experimenting and quickly realized that he needed an underground cellar in semidarkness with a constant temperature. And it was right here that he had an inspiration. What about an underwater cellar? Thinking of the wrecks of Roman ships, in which amphoras containing wine were often found unspoiled, he proved to himself that a marine environment would be perfect for preservation: an ideal place to dream up the first fizz from the depths of the sea. But like every story in which Nature is challenged, he had to face many obstacles to come through with flying colours, but he wasn’t afraid of having a hard row to hoe. In fact, as History teaches us, often the solution is right in front of us: The “Baia del Silenzio” in Sestri Levante in the province of Genova, a cosy and peaceful bay turned out to be the natural cradle to welcome and embrace his wines.
