All the underwater wines are dry, distinguished by grape varieties, barrel ageing time and underwater treasuring time. Each of them is a different discovery and experience for our palate.
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What are underwater wines and why ageing in the sea? Is it pure marketing? A nice romantic story that sells? Many years of research have shown that the ocean changes the wine, making it denser in body, brighter in colour and smoother in flavour.
One month of underwater ageing is equivalent to three months of conventional cellar ageing. Ageing under the sea allows the wine to reach its optimal drinking point sooner and also gives it more life.
Not all wines are suitable for ageing under the sea, they have to be wines of great oenological quality, because if the wine is unstable on land, it is ruined in the sea.
It is important to bear in mind that a special cork and sealing wax, a patented invention that allows the wine to "breathe" underwater, which means that the wine continues to evolve.
The ocean makes the wines more rounded, meaning that there is a balance and harmony between the sweet, salty, acid and bitter flavours without any of them standing out over the others, in short, it makes the wines more pleasant to the taste.