For some time now we have seen in markets, wine bars and stores some wineries that show how their wines age under the sea to create what we call underwater wines. At a time when everyone wants quick results, it is paradoxical that we use the apparent tranquility of the seabed to speed up some processes.
And it is that a value of the underwater wines it is to advance the aging of some wines although the real one is to create different wines. The more constant temperature of the seabed, the greater absence of noise, light and certain conditions of humidity and pressure help the wine to evolve. It happens with all wines whether they are red, rosé or white. Also in sparkling wines. The calmness of the seabed provides rounder wines more quickly, with more nuances of secondary and tertiary aromas that give more harmony to the primary aromas of the wine.
Although they are submarines, the mastery is still on land
There are already many wineries in Spain, such as Crusoe Treasure that carry out these aging processes but also in the rest of the world. Countries like France, Italy, Chile and the United States are in the market with these interesting proposals. The search for different wines makes underwater wines, such as wines aged in ceramics, very interesting proposals for wine lovers.
It is easy for us to say what equivalences the permanence on the seabed of a wine has with respect to a barrel. The most experts point out that the process in the sea can be doubled, that is, an underwater wine that remains for six months obtains similar results to twelve months in the barrel. In any case, it is not a process just to speed up, but evolution is simply different. The costs are also more expensive due to the type of manipulation and the limitations that exist. In addition, it must be added that the base of a good wine begins in the vineyard and in its makers. Although the sea can help somewhat, it does not improve mediocre wines, although it does make them somewhat different.
