Wherever one looks there are additional practitioners of this submariner's art, though admittedly some have garnered more fame than others. Take for example Espelt's attempts to age 300 bottles of wine for 400 days under the water in Spain's Cap de Creus National Park. Whatever happened to this wine, Vailet (white), ViDivi (red) and Escuturit Brut Cava (sparkling) that was produced in partnership with the famed El Bulli restaurant in an effort to promote the wines of the Catalonia region? Maybe there's more to this trend than simple marketing messaging since this lot of wine was actually sold by a single restaurant in Spain, and from the looks of it, mostly at one grand celebration. Can anybody tell us more?
Wine Under Water
Is this a fad or is there science behind ageing wine under water?