Bubbling under – vintner puts stock in the sea
WHEN Pierluigi Lugano ran out of space to keep the wine he produces, he came up with a novel idea: store it under the sea.
He keeps the Abissi wine – the name means "the depths" or "the abyss" in Italian – in cages on the seabed at around 200ft for three or four years, off the Italian Riviera.
He says the seabed provides the perfect conditions for keeping the sparkling wine.
"It's better than even the best underground cellar, especially for sparkling wine," the 65-year-old said. "The temperature is perfect, there's no light, the water prevents even the slightest bit of air from getting in, and the constant pressure keeps the bubbles bubbly."
The first batch was lowered to the seabed in 2009.