UnderWaterWines

That is, wines aged underwater.

The refinement of wine under water is a very ancient technique. The Greeks were the first to experiment with this technique. But it was in 2010 when a wreck was found in the Baltic Sea with more than 100 bottles of wine on board (specifically Champagne) and it was discovered that bottles even more than 170 years old were not only drinkable but also developed particular aromas that only the sea could have transmitted.

Leaving wine to age under water for a few months is comparable to letting wines age on the surface for a few years.

In fact, the refinement of wine under water gives the final product special characteristics due to the refinement environment:

• The depth of immersion generates pressure from the outside towards the inside of the bottle (on the cork), a factor that is difficult to reproduce on dry land and which improves the refinement process.
• Once the thermocline is passed, the surface water floats on the deep water, which guarantees a temperature that undergoes few seasonal variations: a natural air conditioning system.
• Oxygen is both an ally and an enemy of wine. The osmotic and micro-oxygenating process of the underwater refinement UnderWaterWines favors the longevity of the wine product.
• The currents generate a swing that favors the integration of the adducts within the liquid mass, ensuring a harmonious tasting.
• Correct identification of the depth ensures very low light penetration and protection from UV rays, which are harmful to the wine.
• Sensory analysis confirms that the marine sediments typical of underwater cellaring present on the bottles help the taster to quickly identify the typical conditions of UnderWaterWinses such as minerality and sapidity, guaranteeing a unique and suggestive experience.