By now, many journalists and industry experts talk about the technique of refining and preserving wines at sea.
It may seem strange but it is all true. There are more and more producers, not only European ones, who decide to age their wines on the seabed . In special submerged cellars, in France, Spain, Italy, Greece, but also the United States, Chile or Australia.
Storing bottles on the seabed, say leading wine experts, offers better conditions for aging a red or white wine and leads to very interesting results, maintaining the organoleptic characteristics unchanged. According to Mark O'Neill, an expert in the wine sector, some wines have a different flavor, they are matured more quickly but with a delicate aftertaste. However, this result is not always obtained. There is still a lot of research to be done on this topic, also from a scientific point of view. Of course, it is always pleasant to taste something new and particular.”
Cellars at fifteen, twenty meters deep for a Bordeaux up to sixty meters for a champagne made in Italy. According to several studies, the deeper you go, the more the temperature remains constant, the shadows reign and the currents exert a strong counter-pressure, which is essential for bottles of sparkling wine.
This method of aging wine at sea has been around for about ten years, but only recently has it become a trend. Or rather, a different means used by the wine industry that is exciting producers and consumers.
It is therefore confirmed that the current, to use a play on words, is growing strongly and this innovative path finds in the underwater cellar a technical scientific confirmation.
Jamin Portofino and Tenuta del Paguro, two of the Italian companies that have embraced and given life to the Underwaterwines Workteam in Italy, are strongly active in experimentation together with some colleagues who are giving life to the Vini dal Mare group with the aim of promoting, guaranteeing and regulating the techniques of refinement at sea for wine products.