Notizie — underwater

"Aging under the sea, underlines Emanuele Kottakis of Jamin Portofino , the structure of the original wine completely changes, the isopression that occurs at 52 meters, and for this reason our Champagne is called -52 Underwater. For example, it allows Pinot Noir to express itself on tertiary aromas and the perlage, with the patent filed by us, reaches a finer finesse than with the traditional method". Read the full article: Wine news article

Simone Loguercio , best Sommelier in Italy, opens his long-awaited bottle of Cloe Marie Kottakis Champagne Underwater evolved 18 months at less than 52 meters in the depths of Portofino . He presents the packaging to us and shares the tasting with us, appreciating and praising the qualities and peculiarities of this unique product in the world, which comes from one of the most beautiful Marine Protected Areas in the world. watch the tasting video