Sea, 30 meters of depth, wax, clay, skilled hands and 12 to 1,000 degrees of temperature; that’s RP&B. After second fermentation, the wine had been maturing in the Adriatic Sea 30 meters under the surface, which leaves its mark in the aroma and freshness of the sparkling wine.

Each bottle is a unique work of art from the sea. That is the reason we serve it on very special occasions. We ‘baked’ the interesting and mysterious wine at 1,000 degrees in the hands of a clay amphora.

The wine making process

When the last grapes are to be picked, we leave that task to Raphael, as he has the special feeling in his hands, a true love for the last grapes for the wine. The hand-picked grapes are stored seperately from the rest. Raphael carefully performs the process of removing the grapes from the bunch and mashing them. Then he cools everything to 3 degrees Celsius and allows it to rest. The pressing according to an old repice from the forefathers with simple natural farming devices follows.

Here Patrick takes over, as a true expert of making sparkling wine. When the first 6 months of fermentation in the barrel with the best yeast from the Champagne region are over, it is time for step two. Patrick precisely pours te wine into bottles, adds yeast and seals them with a crown cork, this is the second brewing procedure in the bottle itself; the method originates in France and is called the classical method. To enhance our product and make it unique, rare, tasteful, we have decided to transfer the second fermentation into the sea.



Bonifaz, a man of ideas and crafts, fashions a lay amphora from the best clay, which he bakes at +1000 degrees Celsius in an old beech wood stove. Each bottle is placed inside an amphora with an especially precise technique and then each one is submerged to the depth of 30 meters in the Adriatic Sea. With the help of nature, the waves and the sea, each bottle and amphora recieves an unique visual seal of limestone and sea shells.



We believe there are no words to describe the wine taste. You have to taste it yourself. Treat yourself to it on special occasions, as RP&B carries a soul.