{"id":21461,"date":"2024-01-26T14:04:02","date_gmt":"2024-01-26T19:04:02","guid":{"rendered":"https:\/\/www.winetraveler.com\/?p=21461"},"modified":"2024-01-26T14:22:28","modified_gmt":"2024-01-26T19:22:28","slug":"underwater-wineries-to-visit-aging-wine-science-discovery","status":"publish","type":"post","link":"https:\/\/www.winetraveler.com\/discover\/underwater-wineries-to-visit-aging-wine-science-discovery\/","title":{"rendered":"Underwater Wineries: Dive In (Literally) For Your Wine"},"content":{"rendered":"\n

Underwater wineries are actually a thing. Several producers around the world are leveraging their distinct locations to provide truly unique wine tasting experiences. Others are simply using nature’s depths to age wines and achieve pronounced, more integrated characteristics. Learn about these unexpected operations, some of the science behind the concept and how the practice came to be. <\/p>\n\n\n\n

In the realm of winemaking, the quest for distinctive flavors and unique experiences has led to the innovative practice of underwater aging, a method that combines the adventurous spirit of diving with the ancient art of winemaking. Underwater wineries have emerged as a fascinating intersection of marine exploration and oenological excellence, offering Winetravelers the ultimate tasting experience that transcends traditional vineyard visits.<\/p>\n\n\n\n

The Science and Allure of Underwater Aging<\/h2>\n\n\n\n

The concept of aging wine underwater is driven by the pursuit of enhancing wine’s character in ways not possible on land. This method has gained traction for several reasons. The constant cool temperatures found at the depths of the sea provide an ideal environment for aging, akin to nature’s own cellar. The absence of light and reduced oxygen levels help in preserving the wine’s quality while potentially speeding up the aging process.<\/p>\n\n\n\n

Importantly, the gentle swaying motion of the water and fluctuating currents can significantly improve the wine’s maturation by subtly stirring the lees (dead yeast cells) and other sediments within the bottle. This action ensures that the yeast deposits and particulate matter, which settle at the bottom of the container after fermentation and during aging, are kept in suspension. The interaction between the wine and its sediments is crucial for developing a wine’s body and character, as the lees release mannoproteins and other compounds that enhance mouthfeel, add creaminess, and influence the overall flavor profile. Wines aged in this dynamic underwater environment exhibit a more integrated and nuanced flavor profile, with a complexity and depth that might not be as pronounced in wines aged under static conditions.<\/p>\n\n\n\n

How Did Aging Wine Underwater Come to Be?<\/h2>\n\n\n\n

Underwater aging draws inspiration from discoveries of shipwreck wines, which were found to have aged remarkably well, sparking curiosity among vintners to experiment with deliberate submersion.<\/p>\n\n\n\n

Baltic Sea Shipwreck Inspires Undersea Wine Aging Projects<\/h3>\n\n\n\n
\"Baltic<\/figure><\/div>
\"Ship<\/figure>
\"cork<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

The Baltic shipwreck found contained 19th-century bottles of several esteemed Champagne houses. The corks, still in exceptional condition, helped identify the producers included in the cargo. The likely trade route between France and Russia is featured above. Images via Jeandet et al.\/PNAS.<\/p>\n\n\n\n

One notable find was in 2010<\/strong><\/a> when divers in the Baltic Sea discovered 168 bottles of 170-year-old champagne from a sunken trade schooner off the coast of Finland, shedding light on 19th-century winemaking practices and the preservation potential of deep-sea conditions\u200b<\/a>\u200b. The team of scientists, led by Philippe Jeandet, discovered that the sunken bottles of Champagne had elevated levels of sugar, in addition to other metallurgic compounds. \u201cToday most champagnes contain low levels of sugar that are added at the end of the process,\u201d<\/em> (also known as dosage) according to Jeandet. \u201cThe Baltic wine we analyzed contained at least 140 grams of sugar per liter, as compared to about 6 to 8 grams per liter used today.\u201d<\/em> While this likely contributed to the preservation of the wine unintentionally, the wines were probably destined for Germany, whose inhabitants preferred sweeter wines at the time.<\/p>\n\n\n\n

They also found above-average levels of copper, sodium, iron and chlorine. This led them to hypothesize that the wines were likely placed in both metal and wood vessels during the early production process. Additionally, \u201ccopper sulfate was often used for the control of disease in the vineyard, as opposed to fungicide containing organic compounds used today,\u201d<\/em> noted Jeandet. It was also not uncommon in the 19th-century to use both salt and chlorine during the production process to help stabilize wine. In conjunction with the low-light and oxygen levels found in the depths, these compounds may have furthered their age-ability.<\/p>\n\n\n\n

The researches reported that after small samples were sipped and swirled for a time, the flavor profile revealed a canvas of “grilled, spicy, smoky, and leathery”<\/em> notes. \u201cIt was incredible. I have never tasted such a wine in my life. The aroma stayed in my mouth for three or four hours after tasting it,”<\/em> says Jeandet.<\/p>\n\n\n\n

400-Year-Old Wreck Loaded with Wine Found in the Trave River<\/h3>\n\n\n\n

The discovery of “shipwreck wine” doesn’t stop in the Baltic. Archeologists recently uncovered high-quality wine<\/strong><\/a> from a 400-year-old shipwreck at the bottom of the Trave River in 2022, which flows into the Baltic Sea in Germany, believed to have sailed during the Age of Discovery.<\/p>\n\n\n\n

Polish Shipwreck Found Containing 200-Year-Old Bottle of Booz<\/h3>\n\n\n\n

Researchers also discovered a 200-year-old bottle of alcohol, initially thought to be mineral water, from a shipwreck off the coast of Poland. Preliminary tests revealed it likely contained vodka or jenever, a gin-like spirit. Surprisingly, the contents were deemed drinkable, though not necessarily pleasant to the nose. Still, it highlights the remarkable preservation properties of underwater environments for organic compounds\u200b.<\/a>\u200b<\/p>\n\n\n\n

Ancient Shipwreck Carrying Wine Amphorae Found off the Coast of Sicily<\/h3>\n\n\n\n
\"Shipwreck
The shipwreck discovered off the coast of Sicily had a substantial hold of wine amphorae. Image via Soprintendenza del Mare.<\/figcaption><\/figure>\n\n\n\n

While no longer taste-able, archaeologists uncovered an ancient Roman shipwreck off the coast of Palermo, Sicily<\/strong><\/a> from the second century B.C.E., packed with amphorae. These jars, typically used for transporting wine and olive oil, hint at the extensive trade networks of the ancient Mediterranean. The discovery, resting at a depth of about 302 feet, sheds light on the prolific wine trade of ancient Sicily.<\/p>\n\n\n\n

These finds, from the Baltic Sea to the Mediterranean, really highlight the sea’s potential in preserving historical artifacts, offering invaluable insights into the culinary and commercial practices of past civilizations.<\/p>\n\n\n\n

Underwater Wineries You Can Actually Visit<\/h2>\n\n\n\n

Producers with the location and financial means to do so, such as Veuve Clicquot, Gaia Winery, and Edivo Winery, have embarked on underwater aging projects, finding that these conditions can indeed impart unique qualities to the wine, such as increased complexity and a distinct minerality. This innovative approach not only challenges traditional aging techniques but also adds a layer of mystique to the wine, enhancing its appeal to connoisseurs and adventurers alike.<\/p>\n\n\n\n

Edivo Vina, Croatia<\/h3>\n\n\n\n
\"Edivo<\/figure><\/div>
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Images courtesy Edivo Vina.<\/p>\n\n\n\n

Dra\u010de 18 A Dra\u010de, Pelje\u0161ac, 20246, Croatia<\/p>\n\n\n\n

+385 91 612 7229<\/a><\/p>\n\n\n\n

Located in the pristine waters of the Adriatic Sea, on the Pelje\u0161ac Peninsula, near the town of Dra\u010de, Edivo Vina<\/strong><\/a> stands out as Croatia’s premier underwater winery. Here, visitors have the unique opportunity to dive down and explore the submerged wine cellar, where bottles and amphorae are aged beneath the waves. Edivo Vina specifically chooses Plavac Mali, a grape variety indigenous to the region, aging the wine first in French oak barrels before its sea submersion. <\/p>\n\n\n\n

\"Edivo<\/figure><\/div>
\"Edivo<\/figure>
\"Scuba<\/figure>
\"Wine<\/figure><\/div><\/div>
\"Finding<\/figure><\/div>
\"Edivo<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

Images courtesy Edivo Vina.<\/p>\n\n\n\n

The winery’s signature offering, the Navis Mysterium, is encased in clay and aged on the seafloor, emerging with a flavor profile enriched by the sea. After you’ve taken the dive, sip at one of their coastal tasting rooms with dramatic views and a full dining experience, or open a bottle right on the beach.<\/p>\n\n\n\n

Crusoe Treasure, Spain<\/h3>\n\n\n\n

Areatza Hiribidea, s\/n, 48630 Plentzia, Bizkaia, Spain<\/p>\n\n\n\n

+34 688 63 81 14<\/a><\/p>\n\n\n\n