Even though it has been in the news for a couple of times when a wine bottle/collection being found under the sea, and as it had been tasted great earlier in those cases. especially when it has been collected from the rampage of Titanic underwater. But if you are thinking it about that then let me inform you that it’s not.
If you in Croatia, and especially looking for some underwater diving experience then get the best you can ever have, now you can visit the underwater winery that preserves age-old wines underwater. I mean what more can be as thrilling and adventurous than that. Remember, it’s in the area of Pelješac peninsula and visiting the Edivo winery, the first underwater winery in Croatia. They are the biggest summer attraction in Dubrovnik region and listed as one of the most unusual wineries in the world!
You must be already planning your next vacation there. However, here a bit of information about its origin and how it all started???
Well, Pelješac is a well-known peninsula with fine vineyards and many excellent varieties of wine, famous all over the world. One of them is Dingač, known as the king of Croatian wines. And it was only in the year 2011 when they first started the underwater winery. They came up with the idea of immersing bottles and amphorae under the sea, but it took time to check many things and explore possibilities. First, amphorae were submerged in late 2013 and early 2014. Researching whether it is even possible to do something like that, they started in several different locations around the peninsula of Pelješac.
Edivo Vina, as the undersea winery name, has been created a sanctuary below sea level of 18 to 25 meters, where they also invite guests to dive with them and explore their process—as a bonus, visitors will even get to swim by an old sunken boat at the bottom of the Mali Ston Bay. However, even people who aren’t strong swimmers are also welcome to visit the winery in the above ground building where the wine is for sale.
And no, the whole process is not under the sea. However, the wine is first aged above-ground for three months and then stored in terracotta amphorae, a specific kind of clay jug with two handles and a narrow neck, below the water for one to two years. The unique storage of these jugs gives the wine a distinct pinewood aroma, according to Lonely Planet. And while the water increases the odds of leakage, the owners have taken every precaution to prevent contamination: All of the bottles are corked, and two layers of rubber are added to prevent saltwater from leaking in—and wine from leaking out. All of them are perfectly stored, laid on its cork and scattered on several locations of Pelješac aquatorium packaged in cages and locked to prevent any unwanted divers from taking the unique brand of alcohol to-go.
As it is put inside the shrunken ship, it is left to age for more than 700 days at the degree of 17. The owners of the winery, Ivo and Anto Šegović and Edi Bajurin, came up with the idea to age the wine underwater from the belief that “the sea provides natural cooling in ideal conditions and the perfect silence underwater improves the quality” ( Well that you have to visit to taste it).
Edivo Vina must be exceptionally beautiful to the whole winery experience that one can have especially if you are looking for a sea destination for the next holidays, but that’s not all of it, there are three more underwater wineries around the world. I must say one is never enough to have it all.
GAIA WINES, GREECE
Gaia Wines of Greece, especially from Santorini region are best known for their dry white wines, which also considerably rose as the Greece finest wine.
Metal cages full of wine are slowly sunk into the sea off the island where they remain at a depth of 25 meters, for five years.
They are currently experimenting with a white wine called Thalassitis, based on Santorini’s Assyrtico grapes.
And why do they choose to age underwater? “Because there, aging will occur without oxygen and without light, with a steady temperature for as long as is required.”
VINA MARIS, SPAIN
It has both red and a white wine aged underwater at 30 meters which can also be visited on diving or boat trips.
Vina Maris Monastrell red wine is aged for 14 months in French oak barrels and 6 months undersea aging in sealed bottles off the coast of Calpe, Alicante.
While their Vina Maris Chardonnay, full-bodied white wine, is aged for a lesser four months. The bottles and amphoras found in sunken ships have shown that the sea is an excellent means for the aging of wines, improving the wines and acquiring singular and wonderful characteristics, becoming an authentic and real discovery of great value.
This fact has allowed them to develop a special aging technique that they wanted to replicate in their product. Among the conditions that make the sea a good place for wine aging are the pressure, temperature, absence of light and noise, along with the harmonic movement of marine currents and their salinity.
Contributing some nuances of minerals, while softening and rounding these wines in which the aroma is enhanced and the color intensified. The secondary and tertiary aromas prevail over the primary ones.
With the aim of bringing our passion for WINE and SEA to the whole world, Vina Maris proposes an innovative concept of tourism services and activities unique in the world.
There are two kinds of winery tour that you can choose from, Boat excursion to the underwater wineries in search of bottles deposited in chests, having then the opportunity to taste them on board, paired with local gastronomic products.
And there is an Adventure tour of unique immersion in the sea world, as it is called. If you are a certified driver, then you can immerse yourself in the depths of these underwater wineries with our professional guides. In them, one can find cages of broths rest on the seabeds, amphoras, a Roman statue of God, oak barrels and chests where if you wish, you can rescue your own bottle of the wine aged or an elaborated beer with sea water.
BISSON, ITALY
Bisson uses the classic method to produce their sparkling wine with one obvious difference to most producers. The bottles are immersed onto the seabed and contained in metal cages at a depth of about 60 meters (environment at a constant temperature of 15 °) for about 26 months.
The resulting wine has “a straw-yellow color, a very thin and persistent perlage, a complex bouquet, an intense bouquet with clear hints of salty character, a frank and dry taste, long, intriguing and rich in minerality.”
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