The La Grieta winery, attached to the Regulatory Council of the Designation of Origin "Vinos de Lanzarote", has decided to submerge its wines for three months in the Atlantic Ocean, to see what effects it may have and then compare these wines with those that do not go through the sea.
These wines are made in Punta Mujeres, a place that has precisely been chosen to submerge the bottles. The wines were introduced into the sea on April 28, in a sandy rocky bottom. This area has been chosen, according to La Grieta winery, for being "one of the most prominent points of the shore towards the sea and where there are more currents".
No more than 50 meters away from the location of the bottles there is a colony of gorgonians, "which are located in areas very rich in plankton, which means that there are strong currents", according to the winery. The bottles are placed at a depth of 17 meters, at 2.7 bar pressure and at a temperature of 16.8º and will rest for about three months. Subsequently, they will be refloated for later tasting.
One of the concerns of Ricardo Socas, owner of the winery, is to continue experimenting, as he has always been passionate about diving and underwater photography. After having dived in many places around the world and having participated in different underwater photography competitions, he wanted to capture all that experience in his wine La Grieta.
