Could the sea be the best cellar in the world? That seems to be the wish of several winemakers who are attempting the adventure. Some of them will immerse bottles in less than 60 feet of water, but for others their bottles are going for a deep dive in about 1200 and 3000 feet. The bigger the depth the darker is the “space”. At those depths light is a rare commodity, and above all, one finds a nearly constant temperature.
The bottles are immersed on average one year in shallow water, but as for the bottles in deep water, this is reserved for aging wine bottles uniquely, in which they will spend a much longer time, more or less ten years, when and only the cork is perfectly watertight. An example of conservation, are some of the bottles recovered from more or less famous wrecks such as the Titanic.
On the bottom, the 500 bottle bins equipped with recovery beacons, allowing for a perfect localization and their future recuperation. Every year, two or three bottles are brought up in order to monitor the wine and determine the date of return to the surface.
Grands Crus enthusiasts, collectors and speculators are already in the ranks and have booked the hypothetical nectar from the depths of the ocean.
