The history of this classic method sparkling wine produced by Bisson is absolutely special, and can already be guessed from the name: Abissi . It all starts with an early harvest, fermentation and sparkling. At this point, for refining, the bottles are placed in stainless steel cages and immersed for 18 months at 60 meters of depth , off the Bay of Silence in Sestri Levante. Here they rest at a constant temperature of 15 ° to then be fished out and partly refined further in the Gambatesa area . The resulting product has a naturally unique bouquet, from brackish to moss accompanied by a marked minerality . The dry taste is very persistent and goes naturally with every fish-based dish. Each bottle has unique aesthetic details thanks to its history.