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Why Spanish winemakers aged the wine on the sea bottom

Using the waters of the Bay of Biscay, the mouth of the AROS river or the Bay of Cadiz instead of cellars for aging wines is still considered eccentric among Spanish winemakers, but every year more and more manufacturers are moving to this practice. They believe that it is in salt water at a depth of about 15 meters creates ideal conditions for the maturation of the noble drink.

 Фото: iStock

Фото: iStock

As draws the attention of El Mundo, scientific evidence has not yet been brought, but many winemakers believe that the constant pressure, the temperature of about 14 degrees, the lack of light, noise and oxygen, as well as the smooth and constant movement of water allow the wine to Mature much faster than in the cellars of the winery, located on land. The result is, according to tasters, wine with a mild taste and pronounced aroma. Most enthusiasts are sent to the bottom of the cage with bottles sealed with wax or with glass stoppers (more sealed than usual) to prevent the ingress of salt water that can destroy the noble drink. However, there are those who put under water immediately whole barrels (stainless steel volume of 300 liters). So far, there is only one such winery. At the same time it harvests from several coastal vineyards in the North-West of Spain (what exactly – kept secret).

However, the attention of buyers and visitors to restaurants is attracted by the bottles that have been on the seabed. They have an unusual appearance: covered with shells, algae and resemble ancient amphorae, which are periodically found by archaeologists.

Wine in them, at least, can be drunk unlike that spent at the bottom of the century. So, recently, the auction house Christie’s put up for sale a bottle of wine of the XVII century. They were discovered by divers in 2010 off the coast of Germany. The analysis showed that the wine was spilled between 1670 and 1690 years. Enjoy it is impossible, only to please the eye unusual shape of the bottles, but to resell more expensive in the future (now they cost 30-40 thousand dollars each).

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