{"id":47434,"date":"2024-01-15T11:22:43","date_gmt":"2024-01-15T10:22:43","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=47434"},"modified":"2024-01-16T16:06:11","modified_gmt":"2024-01-16T15:06:11","slug":"underwater-wine-history-and-technique-for-a-cellar-under-the-sea","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/","title":{"rendered":"Underwater wine: history and technique for a cellar under the sea"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>The circumstances leading to the <strong>sinking of a French ship in 1840<\/strong> while crossing the Baltic with a cargo of precious Champagne remain uncertain and are still under study. It appears that the exquisite wine was a gift from King Louis XVI to Tsar Peter the Great, who, however, waited for it in vain. In 2010, near the \u00c5land Islands in Finland, <strong>the wreckage resurfaced, revealing 186 bottles found intact<\/strong>.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/01\/In-Europa-1-1024x576.jpg\" alt=\"Wine aging\" class=\"wp-image-47436\"\/><\/figure>\n\n\n\n<p>The 170 years spent under the sea do not seem to have affected the quality of the wine, according to results published in the Proceedings of the National Academy of Sciences (PNAS), which ensure that <strong>darkness and constant temperature have preserved its organoleptic qualities<\/strong>.&nbsp;<\/p>\n\n\n\n<p>As a consequence, this extraordinary discovery, sparked the spread of <strong>underwater wine aging<\/strong>.&nbsp;<\/p>\n\n\n\n<p><strong>Content:<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"#h-The-Pioneers-of-Underwater-Wine-Aging\">The Pioneers of Uunderwater Wine Aging<\/a><\/li>\n\n\n\n<li><a href=\"#h-Why-Choose-Underwater-Wine-Aging\">Why Choose Underwater Wine Aging<\/a>&nbsp;<\/li>\n\n\n\n<li><a href=\"#h-Underwater-aging-today\">Underwater aging today<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-pioneers-of-uunderwater-wine-aging\">The Pioneers of Uunderwater Wine Aging<\/h2>\n\n\n\n<p>Some trace the relationship between wine and the sea back to ancient Greece when the inhabitants of the island of Chios used to rinse grapes with seawater to remove the bloom from the clusters, speeding up the withering process. However, here we are talking about something different: a method that involves the wine after production, namely <strong>aging<\/strong>.&nbsp;<\/p>\n\n\n\n<p><strong>The true pioneers of underwater aging can be found at the Italian winery <a href=\"https:\/\/www.xtrawine.com\/collections\/bisson\" target=\"_blank\" rel=\"noreferrer noopener\">Bisson<\/a><\/strong>, which since 2009 has developed its own aging technique, becoming a reference point in the production of <strong>Underwater Wine<\/strong>.&nbsp;<\/p>\n\n\n\n<p>Inspired by the numerous findings of ancient wine amphorae in the Mediterranean, in 2009, <strong>Bisson submerged the first 6,500 bottles <\/strong>of Metodo Classico off the coast of Portofino, at a depth of 60 meters, where the water maintains a constant temperature of 15\u00b0C.&nbsp;<\/p>\n\n\n\n<p>The bet was won, and the path to underwater aging was now open.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-choose-underwater-wine-aging-nbsp\">Why Choose Underwater Wine Aging&nbsp;<\/h2>\n\n\n\n<p>Marine depths provide a valid alternative to cellars for wine aging.<strong> Leaving wine underwater for a few months is equivalent to aging it for years on dry land.&nbsp;<\/strong><\/p>\n\n\n\n<p>The sea allows for a<strong> constant pressure<\/strong> on the bottles (seven atmospheres, equivalent to the internal pressure of a bottle of Metodo Classico) and leads the wine to compresses in the sea and releases its organoleptic qualities more forcefully once uncorked.&nbsp;<\/p>\n\n\n\n<p>Furthermore, <strong>the<\/strong> <strong>total darkness and low temperature <\/strong>(always around 15\u00b0C) are nearly impossible to maintain in the same way in a traditional cellar.&nbsp;Finally, the gentle swaying of the currents prevents the sedimentation of residual yeast.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/01\/3-1024x576.jpg\" alt=\"Underwater wine aging in Europe\" class=\"wp-image-47441\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-underwater-aging-today-nbsp\">Underwater aging today&nbsp;<\/h2>\n\n\n\n<p>Today, several Italian companies use this technique. For example, In Emilia-Romagna, Sangiovese and Albana are aged off the coast of Ravenna, while underwater Vermentino can only be found in Sardinia, along the shores of Alghero.&nbsp;<\/p>\n\n\n\n<p>Likewise, in Europe, (Spain, Greece, and Croatia in particular) many renowned producers have also embraced underwater wine aging.&nbsp;<\/p>\n\n\n\n<p><strong>Underwater aging is a growing sector<\/strong> that can represent a very interesting business niche for brave producers who love experimentation.&nbsp;<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The circumstances leading to the sinking of a French ship in 1840 while crossing the Baltic with a cargo of precious Champagne remain uncertain and are still under study. It appears that the exquisite wine was a gift from King Louis XVI to Tsar Peter the Great, who, however, waited for it in vain. In [&hellip;]<\/p>\n","protected":false},"author":1719,"featured_media":47424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[785,22744,694],"tags":[22745,21875,22718,21547],"jetpack_publicize_connections":[],"yoast_head":"<title>Underwater wine: history and technique for a cellar under the sea - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"The technique and history of underwater wine aging: darkness, pressure and constant temperature for an innovative and promising technique.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Underwater wine: history and technique for a cellar under the sea\" \/>\n<meta property=\"og:description\" content=\"The technique and history of underwater wine aging: darkness, pressure and constant temperature for an innovative and promising technique.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\" \/>\n<meta property=\"og:site_name\" content=\"xtraWine Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/xtrawine\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-15T10:22:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-16T15:06:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/01\/Progetto-senza-titolo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2240\" \/>\n\t<meta property=\"og:image:height\" content=\"1260\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vincenzo Colaprice\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@xtrawine\" \/>\n<meta name=\"twitter:site\" content=\"@xtrawine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vincenzo Colaprice\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\"},\"author\":{\"name\":\"Vincenzo Colaprice\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/#\/schema\/person\/39d42d7d14f42823a7b2729a90915119\"},\"headline\":\"Underwater wine: history and technique for a cellar under the sea\",\"datePublished\":\"2024-01-15T10:22:43+00:00\",\"dateModified\":\"2024-01-16T15:06:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\"},\"wordCount\":499,\"publisher\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/01\/Progetto-senza-titolo.jpg\",\"keywords\":[\"aging\",\"champagne\",\"xtraWine\",\"xtraWine\"],\"articleSection\":[\"Highlights\",\"history and society\",\"Wines\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\",\"url\":\"https:\/\/blog.xtrawine.com\/en\/underwater-wine-history-and-technique-for-a-cellar-under-the-sea\/\",\"name\":\"Underwater wine: history and technique for a cellar under the sea - 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