Here's another sea-ager, reportedly born out of necessity as opposed to novelty. The story goes that Piero Lugano, founder of Bisson wines shop in Chiavari Italy was looking to produce a world class sparkling wine from this coastal region of Liguria. His small retail store and winery afforded little space in which to properly age this wine so he turned to the sea. Aged for 13 months under the gentle waters off the coast near Genoa, the current release is the 2009 vintage which you can buy today. Some 6,500 bottles were produced making this relatively easy to find though $85 for an Italian spumante is, shall we say, ambitious? Still, I'm planning on trying this. So kill me, I'm a sucker for things Italian, and it's not like they aren't the masters of the fad.
Wine Under Water
Is this a fad or is there science behind ageing wine under water?