It's wine that finishes its aging on the seabed instead of a traditional cellar. Submerged in complete darkness, under constant pressure, stable temperature and the endless motion of the currents, the wine evolves in a way no winery on land can reproduce.

Generally 6 to 12 months, but we have some longer aged wines too (1,5-2 years)

At our tastings, we serve the underwater-aged wine alongside its “terrestrial” control sample and let our guests decide. So far, everyone has been able to recognise a difference, and 99% have preferred the underwater-aged wine.

For the marine creatures, the difference we make means much more.

Absolutely. The wine never comes into contact with seawater. Each bottle remains completely sealed throughout the ageing process and undergoes careful inspection once it returns to the surface.

During their months underwater, the bottles become part of the surrounding marine habitat. Barnacles, oysters and other organisms naturally settle on their surface, leaving each bottle with its own unique appearance.

No two bottles ever come back the same.

We tested different DO and DOCa wines extensively, to see how they respond to underwater ageing. Only the ones that thrive beneath the surface make it into our collection. Survival of the finest.