A little bit ofhistory

The relationship between the sea and wine is lost in history.

2,500 years ago, in ancient Greece, the islanders of Chios had a secret that they jealously guarded: that of keeping the grapes for a few days in the sea and eliminating the external waxy substance, called bloom, to then have a faster drying and succeed to keep the wine aromas and substances.

The ancient Romans mixed sauces wines , in which the sun-dried grapes were mixed with sea water, to accelerate ripening and prevent acetification.
In more modern times, legends have spread about intact bottles recovered from the wrecks of sunken ships, which are said to have unique flavors .

Many of the current producers actually cite these finds of intact wine bottles at shipwreck sites as inspiration, most notably the 2010 discovery of 168 Champagne bottles aboard a 19th-century shipwreck in the Baltic Sea. Some of these 170-year-old bottles were actually drinkable (the National Academy of Sciences certified drinkability at an organoleptic level), while retaining a slight foam, with a bottle of Veuve Clicquot sold for as much as 15,000 euros at auction.

This was the direct inspiration for“Cellar in the Sea” by Clicquot, a 50-year-long experiment (and which will cost a total of 40 million euros) to see how the house's Champagne bottles aged near the site of the shipwreck in 2014.

Since then, some producers around the world have experienced underwater aging.

Today wines are aged under water in France, Spain, Italy, Greece, United States, Chile, South Africa, Australia and several other countries, but the total number of wineries that refines with wines under water (with different methodologies), corresponds only a few dozen in the world.

Since then the UnderWaterWines market has been growing vertically.