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  • SellWine / Bisson Abissi Spumante Metodo Classico Pas Dosè Rosè 2016 SellWine / Bisson Abissi Spumante Metodo Classico Pas Dosè Rosè 2016

Bisson Abissi Spumante Metodo Classico Pas Dosè Rosè 2016

Bisson Società Agricola

Quick Overview

The Abissi Spumante Metodo Classico Pas Dosè Rosè is the Rosé version of the unique and inimitable sparkling wine of the bisson line, the Atlantis sparkling wine.

Refined in the depths of the Baia del silenzio in Sestri Levante where the bottles are locked in a metal cage and left at a depth of 60 meters at a constant temperature + 15 °, in dim light and back pressure for the duration of about 14 months.

Its pale pink but lively and fascinating color will pleasantly surprise you as well as its enveloping, complex and elegant perfume with its remarkable thickness.

Additional Information

Alcohol 12.50
Vintage 2016
Grape Ciliegiolo, Granaccia
Bottle 75 CL
Temperature of service 8°-10° C
Country Italy
Region Liguria

Availability: Out of stock

CHF 52.50
1 bottle
 

Details

The Bisson Wines were born at the beginning of 1978 by Pierluigi Lugano, sommelier and master of art, the creator of the submerged sparkling wine the ABISSI, the only true and inimitable Spumante Metodo Classico coming from the sea.

Always very involved in the valorization of the grapes of the Ligurian Riviera, he produces white and red wines of remarkable quality. In the estates of Trigoso (Sestri Levante) and Campegli (Castiglione Chiavarese) and in the terraces overlooking the sea, in Riomaggiore, the typical vineyards of the Levante Ligure are cultivated such as Vermentino, Bianchetta and Cliegiolo. The cultivation with "strict limitation of pesticides" is a guarantee of quality and authenticity.

The Abissi Spumante Metodo Classico Pas Dosè Rosè is the Rosé version of the unique and inimitable sparkling wine of the bisson line, the sparkling wine that comes from the sea.

Early harvesting of grapes and immediate pressing in a lung press with use of the draining wort at a maximum yield of 45/50% and subsequent decantation, racking and fermentation at a controlled temperature draft with inoculation of selected yeasts and subsequent fermentation. Immersion on the seabed of the bottles contained in metal cages at a depth of about 60 meters (at a constant temperature of 15 °) for a period of about 14 months. Resurfacing of the bottles, putting them on the tip and after a total of 22 months, disgorging and topping up with the use of the same sparkling wine without any introduction of sugar dosages.

Champagne is a Classic Method Sparkling Wine and this definition of Champagne can only be used for wines produced in the Champagne region.

Organoleptic characteristics

Colour Pale pink but lively.
Nose Enveloping aroma, complex and elegant.
Taste Taste of considerable thickness, dry and frank; vegetable and Mediterranean berry sensations emerge, enriched with salty and mineral notes.
Food pairing From the aperitif to the whole meal based on fish.
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