How to Serve Mare Santo
A sommelier’s ritual, explained for anyone who wants to do it right.
Temperature
Ideal serving temperature: 5 to 7°C (41 to 45°F).
Want to explore more complexity? Let it warm slightly to 10°C (50°F).
To chill it right:
Place it in a bucket filled with equal parts ice and water
Let it rest there for about 20 minutes
Never use the freezer - it shocks the wine and flattens the taste
At lower temps, you’ll notice freshness.
A little warmer? You might catch sea breeze, wet stone, even wild herbs.
Choose the Right Glass
Always use a tulip-shaped glass - wide in the bowl, narrower at the top.
This shape helps the aromas rise and the bubbles stay fine and steady.
If you don’t have one, a regular white wine glass works.
Avoid flutes and coupes: they either trap the scent or let it fade too fast.
The goal is to let Mare Santo open slowly, like something waking up.
The bottle
Open It with Control
No noise. No sudden movements.
Here’s how I open every bottle of Mare Santo:
Remove the foil and loosen the cage - but leave it on.
Hold the cork with one hand, and the base of the bottle with the other.
Gently twist the bottle (not the cork) while keeping pressure on the top.
Let the cork release with a soft sigh, not a pop.
This isn’t just about sound, it’s about respecting the pressure the sea gave it.
One Final Gesture
Before sipping, hold the glass near your ear.
If you hear a soft fizz, Mare Santo is alive.
That’s not a gimmick. It’s the quiet sound of something real.
– A. Serra, Sommelier
Pour Like a Professional
Don’t pour all at once. Go in three steps:
Tilt the glass at a 45° angle
Pour halfway, wait a few seconds
Then pour the rest slowly
This reduces foam, keeps bubbles fine, and lets the wine settle into its shape.
Think of it like introducing the wine to the glass, not dropping it in.
One Final Gesture
Before sipping, hold the glass near your ear.
If you hear a soft fizz, Mare Santo is alive.
That’s not a gimmick. It’s the quiet sound of something real.
– A. Serra, Sommelier
