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October 20, 2020, Jamin officially turns two. Exactly two years have passed since the official presentation, we were in a suggestive location like Castello Brown in Portofino on October 20, 2018, where an audience of experts, journalists, wine lovers, important exponents of the territory gathered to discover something new. An element as ancient as the sea, which has been crashing on the coasts for time immemorial, an element of tradition, such as Champagne which has been produced according to strict measures for years, and a new element, an idea, a patented method, to unite the two previous elements into something...

An article on the Pioneers of Underwater Wine taken from the industry magazine Corriere Vinicolo talks about champagne Underwater - 52 Portofino, the first and only champagne evolved in the depths of Portofino according to the registered method patent of Jamin Portofino srl, an innovative start-up awarded several times for technological innovation in the world of wine in 2019 with an international character

A new article on wines from the seas, the Undersea Wines, including Jamin Portofino with his classic method -52 refined in the depths of Portofino, according to the guidelines of his isobaric conservation patent. A new overview of this movement that is becoming more and more popular, convincing the skeptics and not disappointing the expectations of the fans. Wines with underwater aging, the pioneers of a new enological future Special thanks to Simone Fanti for the excellent article.

The `` Gazzetta del Mezzogiorno '' talks about the pairing of Giuseppe Riontino's gourmet pizza (Canneto Beach 2, Margherita di Savoia) paired in contrast by the professional Sommelier Antonio Riontino, brother and manager of the Canneto Beach 2 reality, iconic for the Apulian cuisine !   Here is the recipe and the pairing: Ingredients for 4 people: For the preparation of the pizza: • 800 g organic whole wheat flour from Puglia; • g 200 Senatore Cappelli flour; • cl 600 water; • 0.50 g mother yeast; • 1 g brewer's yeast; • 25 g salt; To fill the pizza: • 2 red mullets; • g 250 wild...