-52m from the seabed to 200m above the surface

-52m from the seabed to 200m above the surface

Introduction of wines directly imported from Milan JAMIN

Hello everyone.
Finally, for the first time in Japan, wines directly imported by Cardinal and aged at the bottom of the Italian Mediterranean Sea are arriving at our store one after another.
These wines will once again settle in our cellar and when they are ready to drink, they will be placed on our wine list and served to you.

This wine is a Champagne aged on the seabed of the Portofino Marine Reserve in the eastern part of Genoa, the most beautiful and exclusive resort in the Ligurian Sea, 170 km south of Milan, a little over two hours by car.

CLOE MARIE KOTTAKIS CHAMPAGNE ~JAMIN
Chloe Marie Cottakis Champagne by Jamin

Pinot Noir 100%
Production of only 3,000 bottles per year

Portofino52m seabed

Jamin, which means "to work hard" in the Genoese dialect, was born in 2010.

By doing so (i.e., jamming), we are able to maintain and develop the quality of our champagnes, taking advantage of the extraordinary natural resources of the most well-known marine reserve area (Portofino).

Unique terroir of the Champagne region of the Côte de Bar, adjacent to Burgundy.

It is a place where soil expression and the age-old winemaker's craft combine with organic, experimental agriculture and farming.

Pinot Noir 100%

Noble wines from organically grown, calcareous, clay-rich, mineral soils.

Here, the king of the region's varietals are represented like nowhere else in the world, making an aromatic and personal impression.

champagne

The grapes, selected through the efforts of the grower, are aged in stainless steel tanks after soft pressing, and the Champagne is aged in the bottle with a small amount of sulfite (20 mg / l) added in nondesage.

Undersea Wine Cave-52

The bottom of the sea at a depth of 52 meters. It is the deepest and most unique cellar in the marine reserve of Portofino.

This is where nature comes to life on its own and balances the energy, mass and depth of the champagne with a water temperature of 13°C and a pressure of 6 bar.

Undersea Wine Cave New Wine Cellar

Constant temperature (13-14°C) 365 days a year.

Acoustic and dynamic insulation.
No UV or light.

-52 m. Highest humidity at 52 m. 6 isobaric pressure.

The parage is more refined and micro oxygenation allows Champagne to improve and evolve faster in tertiary aromas and obtain fine bubbles.

Many specialists and Champagne enthusiasts were intoxicated by the -52 Champagne at the many events.

Vinitaly 2019, Only wine fest 2019, London UK sommelier graduation 2019, Athens 2019 and Melano Wine Fest 2019, which chose champagne as the highlight of its catwalk champagne 2019.

In Japan, only Antica Osteria del Ponte and Sabatini di Firenze Tokyo stores will carry the product.
Please try our Italian submarine-aged Champagne, which is the first of its kind to arrive in Japan.

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