PaoloLeo presents the underwater-cellar project

Cantine PaoloLeo introduced its underwater-cellar project at Vinitaly on 2 April 2023. After one year of maturation on the lees, 1,011 bottles of Metodo Classico Pas Dosé were scheduled to spend a further 12 months in the sea at a depth of 30 metres.

The 12–14°C seabed environment was intended to function as a natural refrigerator, reducing energy consumption and carbon emissions. The team also intended to investigate whether continuous wave movement could produce a long, gentle riddling effect and how temperature and pressure would influence maturation and yeast autolysis.

Research began in winter 2018. In 2019 Nicola Leo contacted Piero Lugano of Cantina Bisson, an early practitioner of marine maturation. Although the pandemic delayed implementation, research and administrative preparations continued. The project involved the Comune di Porto Cesareo, the harbour authority, the marine protected area, Studio De Bartolomeo, EPC and Azeta Enologia. The immersion was initially scheduled for 15 April and ultimately took place on 13 June 2023.