Underwater refinement

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.




Jamin is therefirst company in Italy born and specialized in services for underwater wine cellaring, the only one to tackle research on sea wine cellaring with a scientific method, a novelty in the international wine scene, with collaborations with universities.


What happens to wine under water?





The advantagesof the method

The method, in addition to allowing the wine to mature in optimal and non-reproducible conditions on the surface, enhances one distinctive and exclusive character own of the UnderWaterWines. Seeing is believing.
This method gives sparkling wines a very fine perlage and in all other types one ripening of tertiary scents typical of the long cellaring while maintaining the longevity of the product.
It reduces the environmental impact storage in the cellar: at sea there is no need for dedicated rooms, air conditioning and mechanical processing, with a strong energy saving.
The underwater cellar free space in the cellar traditional terrestrial maximizing the preservation of vintage and heritage editions.ge”.