Straw yellow. Exotic fruit, buttery pastries, flowers, spices, brioche. Enveloping, savory, full-bodied.

Abissi is a very special sparkling wine; it is made from Bianchetta Genovese, Vermentino and Çimixà grapes, which vary depending on the vintage. Vinification is done according to the classic method, and for aging the bottles are placed in stainless steel cages and submerged 60 meters deep in the Bay of Silence where they will remain for 18 months at a constant temperature of 15°C.

Abissi è un vino spumante molto particolare, viene prodotto con uve Bianchetta Genovese, Vermentino e Çimixà, che variano a seconda delle annate. La vinificazione viene fatta secondo il metodo classico e per l'affinamento le bottiglie vengono messe in gabbie di acciaio inox e immerse a 60 metri di profondità nella Baia del Silenzio dove rimarranno per 18 mesi ad una temperatura costante di 15°C.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Golfo del Tigullio Portofino Metodo Classico Doc

Bianchetta Genovese

Vermentino

Bottiglia

Ais Vitae

Slow wine

Gambero

In Liguria, Bisson interprets the Tigullio region using indigenous grape varieties and the Metodo Classico, aged on the seabed off Portofino, offering a balance of freshness and savouriness.

Bisson - Liguria | Enologik

Bisson

Sestri Levante

Italia

Vigneti Bisson

Liguria

Golfo del Tigullio

Straw yellow. Exotic fruit, buttery pastries, flowers, brioche. Enveloping and full-bodied, savory with brackish notes.

A Metodo Classico Pas Dosè sparkling wine that involves a special vinification step. After cryomaceration on the skins, with subsequent inoculation of yeasts and frothing, the bottles are placed in metal cages and lowered to a depth of 60 meters, at a constant temperature of 15°C, where the wine ages for 36 months. Once resurfaced, tipping and disgorging takes place with subsequent refilling of the bottles with the same sparkling wine.

Spumante Metodo Classico Pas Dosè that involves a special vinification step. After cryomaceration on the skins, with subsequent inoculation of yeasts and frothing, the bottles are placed in metal cages and lowered to a depth of 60 meters, at a constant temperature of 15°C, where the wine ages for 36 months.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Foaming in bottle, according to the classic method, with selected yeasts. Maturation in bottle for 34 months, 26 of which in immersion. Disgorgement and refilling using the same sparkling wine, without any input of sugar dosages.
<label>Sulfur dioxide:</label>na

Cimixià

The Abissi sparkling wine is aged in steel cages submerged 60 metres deep in the Baia del Silenzio where it remains for 18 months at a constant temperature of 15°C.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early harvesting
<label>Vinification and ageing:</label>Temperature-controlled fermentation and frothing according to the classic method. Aging for 18 months in bottles lying at the bottom of the sea at a depth of 60 meters at a temperature of 15°C.
<label>Sulfur dioxide:</label>na

Pale pink with very fine perlage. Floral and vegetal notes. Full, fresh, dry.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early harvesting
<label>Vinification and ageing:</label>Grapes harvested early with immediate crushing. Fermentation in stainless steel with subsequent prise de mousse. Aging in bottles placed in metal cages submerged 60 meters deep for about 24 months at a constant temperature of 15 degrees. Re-emersion of bottles and subsequent disgorgement without the introduction of sugar dosages.
<label>Sulfur dioxide:</label>na

Ciliegiolo

Granaccia

Straw yellow with golden hues. Apple, peach, herbs, mineral and dried fruit notes. Intense, soft, fresh and savory, spicy and mineral.

Cimixià is an ancient vine native to eastern Liguria that had almost become extinct, but thanks to some growers, it was saved and now grows almost exclusively in Val Fontanabuona in the province of Genoa. Its name in Ligurian dialect means "bugged," apparently derived from the fact that the punctuation on the berry resembles the shape of bugs. Its origins are ancient and mysterious, and according to legend around the year 1000 some monks brought a plant of this vine from the Holy Land.

Cimixià is an ancient grape variety native to eastern Liguria that had almost become extinct, but thanks to some growers, it was saved and now grows almost exclusively in Val Fontanabuona in the province of Genoa. Its name in Ligurian dialect means "bugged," apparently derived from the fact that the punctuation on the berry resembles the shape of bugs.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging in steel for about 8 months.
<label>Sulfur dioxide:</label>na

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