The perfect champagne cellar: 60 meters below sea level – Video of the day

It’s been more than 15 years since Piero Lugano, the man of the world who runs a business on the French Riviera, decided to make champagne produced using the traditional method from the grapes of some of the wine regions around Genoa. Since neither his shop nor his small winery had enough space for bottle fermentation, as a lover of the sea, he thought why not store the bottles underwater. According to him, at a depth of 60-65 meters, it is dark enough for maturation, and the sea currents provide such a gentle shock that they do the job of sedimentation. The temperature is perfect, air cannot even get into the bottles by accident, and Lugano is convinced that the bubbles in the final product are also of special quality. Since then, thousands of bottles have been placed under water for 13 months. When pulled up, the bottles are intact, but the work of the sea is clearly visible on them. The drink is certainly good, but it is the “story” that makes the champagne stylistically named Abissi (Depth) sell well.