Wines aged under water is a relatively new method of aging wine in underwater conditions, usually in the sea. This is a new and experimental method of aging wine, with only a few wineries and wine makers experimenting with this metod.
The idea behind aging wine underwater is to expose it to constant temperature, pressure, and motion, which can help to speed up the aging process and impart unique flavors and aromas to the wine. Some winemakers believe that the underwater environment can also help to reduce the wine’s exposure to air and light, which can cause spoilage and oxidation.
In Kefalonia there is a winery that started the innovative method of aging wines under water; Bottles of wine were submerged in the sea at a sufficient depth, and vinified.
The same winery applies underwater aging on a larger scale to white, rosé and red wines, both in tanks at the winery and also under the sea!
This innovative winery has its own vineyards and has a Wine Sales and Tasting area.