After a year of aging on the lees, 1011 bottles of Metodo Classico Pas Dosé will spend 12 months in the sea at a depth of 30 meters .
Currently in Italy there are 5 wineries that have adopted this method, in Puglia Cantine Paololeo is the first to experiment with it, while worldwide there are just over 30 wineries.
This is a green project because the sea bed will be used as a refrigerator, with a temperature of 12-14 degrees, limiting energy consumption and reducing CO2 emissions, important factors for Paololeo, an Equalitas certified company.
Furthermore, it is assumed that the oscillation of the waves can cause a more lasting and constant remuage, starting the autolysis process in the yeasts, a phase in which the cell walls are destroyed with the consequent release of the proteins; another important factor is the pressure which, being proportional to the temperatures, these will influence the refinement: lower temperatures lead to lower pressures and vice versa.
"Research on the feasibility of the project began in the winter of 2018 and in 2019 - explains the oenologist Dr. Nicola Leo - we contacted Dr. Lugano of the Abissi winery, creator of the refinement at sea; unfortunately with the arrival of the pandemic we had to put this idea aside, however carrying on with research and bureaucratic activity, until today, the year in which our project finally takes shape.On behalf of the whole Paololeo family, I thank Studio De Bartolomeo for having coordinated the bureaucratic procedures, EPC for the support to the "launch" with innovative nautical means and Azeta Enologia for the technical support of the sparkling wine. A special thanks to the Municipality of Porto Cesareo, the Port Authority and the Marine Protected Area for sharing with enthusiasm this project that adds a new experimentation to the Puglia Region" .
Saturday 15 April at 11:00 in Piazza Nazario Sauro in Porto Cesareo there will be the "launch" of the "MORMORA" pas dosé sparkling wine .
THE PAOLOLEO WINERY
PaoloLeo's is a family-run winery that was officially born in 1989 in the heart of Salento, in Puglia. The company, now in its fifth generation of winemakers, bears the name of its founder and, thanks to the professionalism and experience gained over the years, has managed to establish itself internationally.
Today PaoloLeo owns about 70 hectares of his own vineyards, with espalier vines of about 15 years and alberello vines of over 40 years, and two cellars: one in San Donaci, the Salice Salentino DOC production area and one in Monteparano, the production of Primitivo di Manduria DOC. The mainly cultivated vines are the native ones of the Salento area: Primitivo, Negroamaro, Malvasia Bianca and Nera di Lecce.
Paolo Leo produces high quality wines, elegant and fine, and which at the same time reflect in their body the smells, flavors and character of the land of origin.
