What leads a wine to be aged at the bottom of the sea?

Wine and the sea have long been connected. One only needs to recall the trade routes of our ships and caravels across the oceans, carrying what became one of the products most exported by the Portuguese during the 13th and 14th centuries: wine. On the other hand, all Lisbon wines are influenced by the Atlantic due to their proximity to the sea. That the sea is already in wine, we all know. What was missing was for wine to be in the sea.

Pedro is a lover of the sea. He enjoys scuba diving and surfing. Joana, his wife, is a wine enthusiast. Together, they set things in motion and in 2019 began the first trials of aging wine bottles at the bottom of the sea. After 12 months of tests involving different depths, aging periods, locations, and methods of protecting the corks from the pressure they are subjected to, they launched the first edition of Anfíbio wine in October 2021, which sold out in 6 months.

Clearly, this is a differentiation strategy that aims to surprise consumers by inviting them to taste a wine that is original both inside and out.

On the other hand, it is about innovating through the ageing location, bringing consumers innovative effects in the wine that have no comparison with any other, and thus occupying a unique position in the market. Anfíbio is now two years old and is already attracting interest from other countries.