The Underwater Wine is our Lemuria that after having seen a maturation in the cellar for 7 years, goes for a further year in refinement underwater, in the sea at a depth of 35 meters.
This is where the magic and the dream of every winemaker happens. What the sea does in 1 year, only time can do in 20 years. Aging the wine in the sea means giving the wine the perfection it craves in the cellar. In the depths of the sea something happens that cannot be described in words because only after tasting it is done justice to this refinement process.
Down there at 35 meters deep, in silence, in peace, at a constant temperature between 17 and 19 degrees centigrade, the wine refines. Lying horizontally on the seabed or in a cave, together with its precious Amethyst crystal, the wine acquires tertiary aromas, an incredible olfactory persistence. The corals kindly choose the bottle as their home so that not only does the wine improve but also the bottle becomes an artistic work of beauty.
The magic happens from the combination of the constant temperature and the continuous riddling of the surrounding tides on the wine, which suspends the fine lees and refines it. One year at sea in these conditions means twenty years in the cellar. Just one year at sea allows the wine to leave its acidic shoulder unchanged, synonymous with quality and durability over time, developing intense tertiary and a gustatory persistence typical only of very aged wines. Furthermore, the sea does not alter the color leaving it intense and lively based on the already present color of the wine.
The Remuage on the fine lees is comparable to holding the bottle in our hands in the cellar and pampering it every second for 24 hours a day, at a controlled temperature, this is what the sea does, pampering the bottles and making them sensorially perfect. Tasteful edges are eliminated and transformed into merits and quality.
The remuage on the fine lees of the sea is the same process that the wine undergoes, if laid horizontally in a cellar at a controlled temperature. The oxygen permeating from the cork, moves along the bottle until it reaches the air bubble that is on the bottom of the bottle, in this step it generates micro-movements of the fine lees of the wine, developing tertiary aromas and persistence over time. After about twenty years of aging, the wine would reach its perfection, but at the expense of color and acidity, also risking generating defects and inaccuracies. The sea does in the wine in 1 year what the cellar does in 20 years.
Here is our Lemuria Underwater ready after 1 year, a wine that is not only Indigo because it is vinified in amethyst, but also sensorial, able with the addition of aging in the sea to not only adapt to the tastes and pleasures of those who taste it, but to become a work of art capable of awakening the consciousness of our six senses.
Vintage
2013/2015
Vinification
Fermentation in steel with spontaneous yeasts, energetic dynamization with Amethyst Quartz crystals for 6 months, refinement in wood for 18 months, refinement in bottle for 4 years, subsequent refinement in the sea for 1 year at 35 meters depth with 19° temperature. Corals and shells choose the bottle creating an artistic composition.
Method
After each transport, let the wine rest for at least 24 hours before tasting it
Time to taste it
Tasting a sensorial indigo wine Underwater is a unique experience, because with every sip you will feel the desire and pleasure to drink it again, without feeling the slightest discomfort.
Characteristics
Clear and intense, purple, the color of the sea at dusk. Elegant and refined, velvety in the mouth, a long-lived wine with great qualities. Lemuria Coral Wine has delicate, intense aromas, ripe red fruit, notes of chocolate and tobacco, long persistence and character. A wine that can be drunk, but that desires its time.
Pairing
It can accompany any delicacy, by virtue of its quality of adapting molecularly to each dish. Perfect with fish that echoes the memory of where it was refined.
Important
An artistic work that is beautiful to taste but also to look at. Open it with caution, if the cork remains soft when you uncork the bottle, then the wine is perfect, let it oxygenate for at least 1 hour and then taste it, you can also decant it if you want.