And if you threw your bottles in the sea ?

Aging a wine under the sea, is it marketing or reality?

Although it is a method unaccustomed, the tendency of aging a wine under the sea is becoming more and more popular, especially in Basque Country, Bretagne and Aquitaine in France. This method consists of submerge the bottles of wine under the sea from 10 to 90 meters during 6 to 12 months. This innovative method is discovered by a basque wine-maker, Emmanuel Poirmeur du Domaine Egia Tegia. This man has established a way of wine-growing out of the ordinary. Besides, in 2010, the discovery of bottles of Champagne under the Baltique sea in depth of 50 meters during 170 years has provoked a controversy about the conditions of conservation of a wine.

In fact, the wine submerged in water where is totally in darkness with a marine pressure priory than a classic cellar, has influenced the metabolism of yeast and preserve the aromas in time. Those bottles are ideal for the long-keeping wine. Nowadays, the wines who is aged in the bay of saint Jean-de-Luz are referenced in more than 60 starred restaurants aim of the grands crus. This phenomenon also allows those companies to launch this concept, for example the company Amphoris, which propose the wine-makers to submerge theirs wines near the island of Ouessan in Bretagne, in France.

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