UNDER THE SEA – Wine can be aged in the deep abysses, not just in a wine cellar.
An increasing number of wine producers in the world are looking to seawater to age their bottles. We are talking about real deep sea cellars created on the seabed, embedded between rocks. Yes, it sounds a bit surreal, but it’s actually true, and the whole thing is extraordinarily fascinating.
The sea current, pressure and temperature under the water all benefit the maturing process. At the same time, the surrounding small corals, algae and other marine organisms stick to the bottles, making every bottle a unique art form. Wines are aged in these conditions for months, depending on the type of wine and the characteristics that the winemaker wants to achieve for each wine. And after aging, these wines sell for a premium price.
Aging wine under seawater was fast becoming a trend worldwide; however, this relatively risky technique is still rare.
But the good news is that today we can also find wineries in Portugal that have already tried the underwater aging method. One such example is the Já Te Disse winery in Alentejo.
I had the honor of having the producer, Pedro Patrício, answer my questions after he brought his wines aged in the depths of the ocean to the surface. In my new writing, he tells the story behind this unique wine-aging process that he has tried.
I am happy to share that my new article has already been published in the April issue of the Algarve Plus Magazine in Portugal.
The magazine is readable online or downloaded for free here.
Cheers to the changing landscape of wine and the women who are shaping it for the better!
Or read here my whole article:
Underwater aged wines
Have you ever seen a totally underwater wine cellar? Constant temperatures, guaranteed darkness, and tidal movements – is aging wine underwater the way of the future?
Wine can be aged in the deep abysses, not just in a wine cellar. An increasing number of wine producers in the world are looking to seawater to age their bottles. We are talking about real deep sea cellars created on the seabed, embedded between rocks. Yes, it sounds a bit surreal, but it’s actually true, and the whole thing is extraordinarily fascinating.
The sea current, pressure and temperature under the water all benefit the maturing process. At the same time, the surrounding small corals, algae and other marine organisms stick to the bottles, making every bottle a unique art form. Wines are aged in these conditions for months, depending on the type of wine and the characteristics that the winemaker wants to achieve for each wine. And after aging, these wines sell for a premium price.
Photo source: M&A Creative Agency, Já Te Disse Wines
Aging wine under seawater was fast becoming a trend worldwide; however, this relatively risky technique is still rare.
But the good news is that today we can also find wineries in Portugal that have already tried the underwater aging method. One such example is the Já Te Disse winery in Alentejo.
I had the honor of having the producer, Pedro Patrício, answer my questions after he brought his wines aged in the depths of the ocean to the surface. In this article, he tells the story behind this unique wine-aging process that he has tried.
Photo source: M&A Creative Agency, Já Te Disse Wines
Why did you decide to age your wines in the ocean? Where did the idea come from?
This idea, which probably seems crazy for some oenophiles, was born in my heart. All our wines come from emotions and are made in the vineyard. We have a fantastic production team, Joachim Roque, Ana Paulino, among others, that works to stabilize, ferment, and age our wines.
With this unique process, I wanted to experiment what is the difference between aging the same wine in a classic cellar versus under the water at various depths in the sea.
Were any preparations necessary before the project? Could you explain how the bottles are placed underwater in a few words for those who have never seen this before?
A lot of preparation was needed. The bottles were all sealed (we always do this by hand) and the labels were peeled off. We had to organize a large diving team and needed a license for this project. Diving suits, oxygen tanks, and a diving boat were necessary as well. The bottles had to be placed in an iron cage so that they were trapped on the seabed and we had to wait for the perfect day to make the dive.
Then, during this special aging period, the cage was relocated to different depths and areas of the open sea. In our case, it was at three different depths.
Where were your wines aged in the sea locally?
Our wines were aged on the Alentejo coast, near Sines, about two miles from the shore.
What types of wines and how many bottles did you age underwater?
Only 30 bottles. We selected 6 bottles of whites from the single varietal Viognier, 12 bottles of reds from the blend of Petit Verdot, Syrah and Alicante Bouschet, and 12 bottles of red from our Alicante Bouschet Special Edition.
How long did the bottles spend underwater? How deep the bottles were placed and at what temperature?
The bottles were aged in the sea for 16 months, from July 2023 to November 2024.
Three different depths were used: 10 metres, 16 metres and the final depth was 8 metres. The temperatures at these depths are between 4 ºC and 6 ºC. On the day of the first dive, it was 5 ºC at the bottom of the sea, an incredible and unrivaled silence and peace. It was an unforgettable moment!
Did anything go wrong with the bottles in the sea during the aging process?
Not really, everything went well. I can only explain my nerves on the day of the dive: at first, instead of submerging, I could only float. Then I calmed down and off we went, the whole diving team, to the bottom of the Atlantic Ocean.
How does the underwater aging of wine work? Do wines age better in the sea than in a cellar?
That’s a research study still underway at the University of Coimbra, as part of a doctoral thesis. The changes are caused by a very thin osmotic membrane that allows ions to pass through bi-directionally, bringing maritime characteristics to the wine.
You’ve probably already tasted this type of wine. What is the difference in flavor between this and its cellar-aged counterparts? Have you discovered any special flavors in them?
Yes, I tasted and I was fascinated by how much the same wine tastes differently, both on the nose (smell) and on the palate (mouth).
After the underwater aging period, the red wines were rounder, fresher, less acidic, and the palate was more permanent, with an endless finish.
In the case of whites, they were drier, with great volume in the mouth and incredible freshness, with maritime sensations on the palate.
What’s your advice for consuming this type of wine? Should they be decanted before drinking?
All our wines can be better by decanting. My suggestion is to open both bottles from different aging at the same time and taste them with friends and family because this is an incredible and unique experience.
What advice would you give to someone buying this kind of wine, how long can they keep it at home? How long is it advisable to consume?
I think their curiosity will be so great that they should taste and live this experience with the intensity and passion for wine that life deserves.
What do you think after this project? Is it worth aging wine underwater?
It’s very worthwhile, not only for the changes in the wine itself but also for the original and maritime spectacularity that each bottle has, all of them different, none of them the same.
Do you have any more plans for this project? Will you put wines underwater again?
Probably, yes. If I get the chance, I’d like to do the same process with our red Grande Reserva 2021, the brand’s first wine with the DOC Alentejo classification, which is in the process of being aged in bottles until it’s released onto the market.
In your opinion, is aging wine underwater the future? To what extent could underwater wine become a trend?
I don’t think it will be the future in the short and medium term due to the very financial sustainability of the project. It is very expensive to age bottles at the bottom of the sea, at great depths, and in high-quality water.
Where can those interested have access to this unique experience of tasting the same wine with different aging? Are they still available?
Some packs are already booked for Portugal, the UK, the USA, Cyprus and Brazil. But those who want to taste these wines can contact us at info@jatedisse.com.
We’re very proud that our micro-project is creating so much interest worldwide, and our winery is also contributing to Portugal’s image in the wine world.
Photos source: M&A Creative Agency, Já Te Disse Wines
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