A Fusion of History, Culture, and Science
Tenuta del Paguro is the first winery in the world with a continuous record of underwater wine maturation. Begun in 2008, this technique combines historical, cultural and scientific research. It is the synthesis of the meeting between the history of yesterday, that of the ancient Romans, and today's story. The meeting between the hills of our land and our sea. Every year 1,200 bottles of Squilla Mantis are immersed in the Paguro underwater oasis, in specially designed metal mesh baskets. 
Underwater Wine Maturation: Harnessing Nature's Influence on Flavor and Aging
The cork stopper is covered with a mixture of sealing wax and shellac: this allows the micro-exchange of gases, without salty contamination. At 30m deep, the wine is subjected to unique physical conditions: the absence of light protects it from UV rays, while the isobar maintains a constant temperature of 10–13°C. Some of these physical, natural factors can be reproduced in a traditional cellar, while others cannot be replicated, such as the harmonic swaying of sea currents and the pressure difference of 3 atmospheres between bottling and refinement. The results emerging from the collaboration with the University of Florence reveal significant evolutions in colour, smell and taste, without compromising the progression of the wine over time. It all starts on the hills of Faenza.
Crafting Quality through Sustainable Viticulture: A Journey from Vine to Barrel
The cultivation method aims at the well-being of the vine: each plant carries the weight of a few bunches, this limits production to only 70 quintals per hectare, but the vines repay the reduced stress with superior quality grapes. The soil is fertile and deep, with south-west exposure, clayey, of medium texture, and thanks to the nearby gullies it is rich in limestone and potassium, which give ample salt supply to the grapes. The estate follows a philosophy of integrated agriculture with low environmental impact, for which it is certified. The harvest is manual, to stress the plants less and to select the best Albana bunches, which are then de-stemmed. The crushed grapes are left to macerate at zero degrees for three days before pressing. The must ferments at a controlled temperature (15–16°C). Half the wine is aged in cement and the other half aged in un-toasted French oak barrels for 10 months.
An Exploration of Terroir Beneath the Waves
The wine is recomposed and bottled for underwater refinement in the Paguro oasis, from which it will emerge as Squilla Mantis. In 1965 the Paguro methane platform, caught fire due to a drilling error, sinking into the abyss. Over time, hermit crabs, scorpion fish and lobsters began to inhabit it, transforming it into an artificial reef which, in 1995, was declared a natural protected area. Tenuta del Paguro chose the place as a dive site in 2008, promoting respect for the area and guaranteeing a very low environmental impact. Underwater refinement brings further ecological benefits: almost zero energy requirement, thanks to natural refrigeration, and less warehouse space, reducing land consumption. Each bottle is sanitised, covered with a biodegradable film and equipped with a collar where the authenticity code is recorded by hand, making it possible to know the path of each bottle.
