A winemaking technique that might make you lift your eyebrows, has got Spanish winemakers diving deep into the ocean – 20km under the Bay of Plentzia to be exact.
The method is inspired by tales of Champagne being rescued from shipwrecks after hundreds of years and praised for its unique characteristics.
Aged for up to 18 months on the sea bed, the wine is made with Tempranillo and other classic Spanish grape varieties. Under the increased atmospheric pressure, darkness, and even temperature of their marine environment, they turn unusually soft and silky.
ALSO READ: Somebody just spent R8 million on a bottle of wine – and there’s a chance it tastes vile