Just like in a cellar, in the sea we can find constant temperatures and guaranteed darkness. Then, there’s a curious final ingredient: the stirring motion of the ocean, which gives the wine a permanent dynamisation.
Above all, pressure plays the critical role in underwater ageing, with around 1 bar at the surface plus 1 bar per 10m of depth. These means that Anfibio supports a force of 607 kg per bottle at 10 meters deep, remaining intact thanks to the glass's resistance, which is equivalent to 400 Kgf/cm².
Math aside, the most important thing is to answer the question in this article: what does the sea do to wine?
ACCELERATES AGEING
The pressure that wine is subjected to at 10 meters depth works like a time machine. 1 year in the sea corresponds approximately to 3 years of aging on land.
GREATER FRESHNESS
The aquatic + terrestrial life cycle highlights iodine notes mixed with ripe red fruits and freshness as the backdrop, from the first taste to the finish. Apart from that, the wine becomes rounde, more elegant.
ALCOHOL LEVEL
The 13.5% alcohol level goes unnoticed.
SALINE TOUCH
The vineyards are close to the sea, and the pressure enhances this characteristic.
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