Wine experiments in the Aegean Sea

Imagine a metal cage full of bottles of wine, with two buoys attached, being gently towed by a boat off the southeastern coast of Santorini. Then, it is slowly lowered to the seabed. And there it remains, at a depth of 25 meters, for five years, a temporary attraction for the creatures of the deep.

Among the divers overseeing the process is Yiannis Paraskevopoulos, oenologist and doctor of oenology at the University of Bordeaux II and one of the founders of Gaia Wines, along with Leon Karatsalos. When we asked him why a successful winery with good sales and international awards decided to embark on such a marine adventure, he said: "It's not an adventure, it's a challenge, and part of a wider international experiment into aging white wines, which in Greece is being carried out with Santorini's Assyrtiko." But why underwater? "Because there the aging occurs without oxygen and...

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