Winery Notes
“Submerging wines underwater for several months gave way to experimentation that brought Marko to Wine of the Sea. A form of ageing wines under the sea proved to be something that changed the wines. Very soon did he and the winemakers whose wines he sunk realize that the structure of the wine had changed, bringing them a wine that differs greatly from the same one resting in the cellars on land.”
“Wines selected for submersion are among the worlds finest even before entering the Adriatic, but not every fine wine is made to be submerged. Each wine selected fits a specific set of characteristics that make it a qualified candidate for this aging process.
Each bottle is equipped with a special composite cork and sealed with two layers of wax ensuring that the bottles allow nothing to enter them while submerged.”
“The bottles are placed 100-feet below the waters surface. The conditions at these depths make natures greatest wine cellar.
- Temperatures are consistently cool
- Zero light from the sun is able to reach the bottles
- Aging is intensified and accelerated under tremendous pressure
- Waves keep the bottles in motion, forcing molecular breakdown for a constant smoothing of the wine
Each bottle spends a minimum of one year under water, depending on what variety of wine is submerged. Some bottles are left to age for as many as two years.”
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