The underwater wine aging process is starting to attract attention in the Brazilian market.
This month, the distributor and producer from the south of Mato Grosso 067 Vinhos imported a batch produced by the Spanish winery Habla.
After a first fermentation in the cellar, the white wine was transferred to 300-liter tanks submerged in the sea near Saint-Jean-de-Luz, France, according to Alan Fernandes, owner of 067.
He claims that the bottles spend a few months at a depth that varies from 15 to 20 meters.
“With underwater aging, it will bring salinity, notes of iodine. It is a differentiated experience in which some wineries are betting in the last ten years. In the world, there are few wineries that produce underwater wines”, says Fernandes.
A similar process began to be studied in Bombinhas (SC), last year, for the construction of an underwater cellar, but the project has not yet advanced, according to the city’s city hall.
Renieri Balestro, director of Patadacobra, the diving company that worked on the project, says that progress has come up against the licensing procedures.
Joana Cunha with Paulo Ricardo Martins and Diego Felix
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