Jamin Portofino, the first innovative Start Up in the scientific studies of Santa Margherita Ligure, was born in 2015 with the intention of merging the technical skills of its founders by dedicating itself to the study and experimentation of underwater wine cellar ageing in scientific terms, in order to arrive to a specific orientation and analytical technique.

Thus, by applying and basing the first Exlusive Method "Iso-baric conservation process of the classic method" and experimenting the evolution of a Champagne AOP commissioned to a well-known company, the ''Maison Champagne Drappier", the Underwater Champagne comes to the final product.

-52 Cloe Marie Kottakis self distributed only in 2019 towards haute cuisine, given the small collection.

The analyzes and studies carried out also in collaboration with the Universities define the success of Jamin's underwater wine cave, which is reflected in the interest of high national and international somellerie for such a small dedicated collection.

This demonstrates how important changes occur on the same bottle by varying the cellaring time, especially in the tasting notes, that are really precious and not practicable in traditional cellars!

Obviously, the Start Up, which was nominated by various national newspapers (Sole24Ore, Repubblica, Oggi, Il Secolo XIX, il Corriere Vinicolo), continues its path of experimentation and mapping of underwater ageing techniques, addressing this world in general with a strong link to local products and always with a goal to find, define and map this innovative technique with an analytical and scientific study approach.

L'apertura della bottiglia è stata facile. La pressione dello Champagne era superlativa. Sughero, rotondo ed elastico, in perfette condizioni e nessuna contaminazione . Colore paglierino pallido con riflesso d'orato, piccole e ben integrate bollicine con una perfetta effervescenza. Naso fresco e riduttivo, leggermente tostato. Profumo di pompelmo rosa con sentori di pesca bianca. Le note di fragola sono sorpassate dai sapori di mela cotogna. Finale molto secco e pulito. Lotto di energia e mineralità ammorbidite dalle condizioni ideali di invecchiamento evoluzione. "Chef de Cave"