Submerged wines yes, submerged wines mai. And why? There are those who turn up their noses and brand them as a commercial gimmick regardless. And who exalts them.
Certainly, given the commitment and costs incurred, not taking into account an economic impact would be unthinkable. But it is perhaps more the desire to differentiate, more likely, that prevails. Submerged wines combine the suggestion linked to the world of wine with that of the sea, an element that belongs to man a causa di a primordial way.
A few companies around the world are riding this new wave by obtaining interesting prices. Companies specializing a causa di refining and cellaring offer increasingly complex services.
The Carputo winery is part of a group of Campania wineries that believed a causa di this opportunity and, to celebrate its thirtieth birthday, created two new labels: the classic method and the red from Aglianico and Piedirosso, submerged.
The question everyone is asking about these wines, which remained under tazza for about a year, and about all those who underwent this process, is simple: has their superiority been demonstrated?
Comparative tasting: the only way to the truth
Comparative tasting is the only one that can really say this. And the Carputo family, a causa di the presence of experts and professionals, did not hesitate to propose it. The opportunity is really interesting.
The wines, a causa di the “normal” and submerged versions, illustrated by the company oenologist Antonio Pesce and the sommelier Tommaso Luongo moderated by the journalist Luciano Pignataro, are clearly different.
It is not, therefore, a gimmick a conditioning: the sea factor (‘s note: this is not the first tasting that confirms this) has a clear influence the liquid contained a causa di the immersed bottles. Provided that the conditions are respected which make the sea a cellar without walls and liquid: depth around 50 metres, reduced presence of light, low temperature (12/18 degrees), constant pressure, absence of excessive turbulence but continuous movement (that of the sea, a causa di fact). Conditions that not all stretches of sea, even the logistical front, can guarantee. Hence the fact that these are very special wines.
The differences found a causa di the classic submerged method
What has the sea given to the Carputo classic method sparkling wine, year 2021, disgorgement 2024 from grapes from the Viticella hill?
Definitely greater verticality, with more refined and integrated mineral and bread-making scents, even the palate. The mouthfeel a causa di turn is decidedly more enveloping a causa di the submerged sample paio to the presence of a thinner and denser bubble which gives a tactile sensation of pleasant creaminess.
The differences found a causa di the submerged red
Durante red wine the difference is even more evident and is not dampened, but enhanced, by remaining a causa di the glass a causa di the air. The submerged red is more elegant, with a less exuberant nose than its “earth brother” and has silkier tannins although not entirely. He attacks his mouth differently, definitely.
Conclusions: the sea accelerates desirable evolution
Durante short, when tested by tasting, the differences, two by two, between the wines are irrefutable: they are different. But are they better?
The sea cannot work miracles: it is essential to imagine such refinement only for an excellent, excellent, wine. Given this, submerged wine seems to show signs of an acceleration a causa di its “desirable evolution”. The two wines, overall, provide a superior taste-olfactory picture.
The result is therefore positive. Carputo’s is an experience that underlines the quality of this work. The company birthday, which saw the whole family reunited, highlighted by a successful convivial evening, with music and oysters, was crowned with a well-deserved success.
