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 himself to the study and experimentation of underwater wine cellar ageing in scientific terms, in order to arrive at an orientation specific and analytical of the technique. Thus, by applying and basing the first patented process "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 high national and international somellerie for a small dedicated collection that demonstrates how important changes occur on the same bottle by varying the cellaring time. In the tasting notes that are really precious and not practicable in traditional cellars! Obviously, the start Up nominated by various national newspapers (sole24 ore, repubblica, oggi, il secolo xix, il coriere vinicolo) continues its path of experimentation and mapping of underwater ageing techniques, addressing the world of underwater wine ageing in general with a strong link to local products in general and always with a view to finding, defining and mapping 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"