AKENTA SUB “UNDER THE SEA”
Sparkling wine aged on the ocean floor by Santa Maria La Palma Winery is known as “Akenta Sub” – the fascinating wine aged in the sea off the island of Sardinia. Created in 2011 by the Santa Maria La Palma winery, it’s the first of its kind underwater aging method in Italy. High pressure, gentle movement of the currents, a lack of oxygen and no light make for ideal aging of sparkling wine. Of course, under water aging of sparkling wines comes with a higher price tag- the concept originated from bottles of Veuve Clicquot discovered among the remains of a sunken schooner- that had been aging over a hundred fifty years in the shipwreck! Upon inspection and consumption, the champagne was superb. Today, several wineries house both sparkling and still under water, usually in the sea, though sometimes in a lake, however, the under water pressure and gentle motion seems to play a positive role in the aging of sparkling wines.
In 1946 in the Nurra countryside of Sardinia, there were hundreds of hectares that had been reclaimed and assigned to a large group of farmers from different areas, including Sardinia and Northern Italy. One hundred of these land stewards decided to become partners and founded the Cantina Santa Maria La Palma. Overlooking the sea between the Gulf of Alghero and the Bay of Porto Conte, the lands are caressed by the wind and warmed by the sun. The winery is now one of the most important in Sardinia. Sardinia is the second largest island in the Mediterranean Sea, after Sicily, and one of the twenty eight regions of Italy. Lying west of the Italian Peninsula, and south of the French Island of Corsica, the name Sardinia has pre-Latin roots. Later Romanized as Sardus (female Sarda) which testifies to the Islands existence when the Phoenician merchants arrived, around the 9th Century BC. The Greeks, also referring to a legendary woman called Sardo, or of the Sea, knew of the Island.
Unlike Sicily, or main land Italy, it is not earthquake prone; with mountain ranges and high peaks, along with alluvial valleys in between, the region is ideal for white grapes and the red known as Cannonau (genetically similar to Grenache) but indigenous to Sardinia. Along with Sheep farming, wheat production, cheese, olive and tomatoes, wine is a major agricultural export. There are also some oak cork trees found in the forests of Sardinia- producing nearly 80% of Italian cork!
Santa Maria La Palma is a large winery that manages many small plots of vineyards, each tended by a family of experienced wine growers, supported by the supervision of a team of agronomists and oenologists. The element that distinguishes the winery and represents its strength is the union of many small family business’ that work in harmony, supporting and collaborating. Varied soils and terroir tended by the expert families create the ideal varietals grown on the island. The Akenta Sub was created as a prestigious underwater wine cellar- a combination of creativity, innovation, and love for the land. In 2023 the winery produced over 5 million bottles distributed around the world. Vermentino and Cannonau are the two main indigenous grape varietals grown, and both carry DOC status with the Italian government.
The origin of Vermentino is not entirely certain, but traces of its cultivation dating from the 14th century have been found on the Island of Corsica and the Liguria region of Italy, meaning that it probably came from the Iberian Peninsula. It appeared in Sardinia in the late 19th and early 20th Century being planted in the northeast, before becoming popular all over the island.
After various attempts, the winery developed an “official” under water aging method. Akenta is made with Vermentino di Sardinia DOC sparkling wine, made in the traditional Charmat method. The name Akenta derives from the ancient Sardinian blessing for a long life – “a chent annos” which means “to a hundred years” a phrase of good omen and best wishes.
The wine is bottled and crated and dropped 30 to 40 meters under the sea for 6 to 12 months transforming into Akenta Sub. The unique aging process adheres to strict and precise environment sustainability and criteria that imparts unparalleled complexity and depth to the wine (no pun intended). This aging process has been adapted in other parts of the world as well, as research has shown when the wine emerges, there is a taste of extraordinary intensity. In addition to its unique flavors, Akenta Sub is a work of art, naturally adorned with marine barnacles make each bottle collectible. The winery’s top oenologist, Gaetano La Spina introduced the under water aging to top Sommeliers in Italy, who tasted and described the wine, again, made in the Charmat method (in tank as opposed to in bottle) from Vermentino DOCG grapes as brilliant in color with fine perlage, fresh aromas and floral tones. In 2023 Akenta Sub was selected as the official wine of Vinitaly. It was the first time a Sardinian wine was selected for this event.
Since 2016 the emergence of the Underwater Cellar, it has become a spectacular event with hundreds turning out to watch. The delicate operation involves divers, technicians and a helicopter culminating in grand celebration when the wine is pulled out of the sea, and gently placed on land. Akenta Day is set to become an international attraction, and with just a few bottles in Florida you won’t want to miss out on the excitement! We carry both the Aragosta Vermentino for your weeknight pleasure, and are receiving an allocation of the beautiful Akenta Sub this month.
Santa Maria La Palma Vermentino “Aragosta” 100% Vermentino sourced by the winery from calcerous soils in three specific vineyard sites. The wine is clean and crisp, straw color with floral and herbal notes, and juicy salinity on the finish with a hint of citrus and pine nut. We give it two bones!
Santa Maria La Palma Akenta Sub 100% Vermentino DOCG grapes using the Charmat method, then carefully aged under the sea for 6 to 12 months. The bubbles are small and the essence of the sea is up front in the nose and the palate. Reminiscent of fine aged champagnes, this wine shows a bit of yeast and bread, with some nuttiness and fresh lime zest on the finish. What a joy to experience. We give it three bones.
Whether sparkling wine or still wines, we have a great selection of Italian and Sardinian wines for your globe trotting pleasure in a glass. See you soon!
By CRBrown
