THE LUXURY THAT

EMERGED FROM THE SEA

Starting from scratch, with no previous data, we dedicated ourselves to experimenting, observing, documenting and measuring everything that happened to the wine as it passed through the sea, with the help of a team of scientists from the University of Alicante.

After years of trials and studies, we managed to standardise a method that offered optimum results while, at the same time, we opened up new lines of research in a process of constant experimentation that opens the door to other developments.
As a result of this research, we found an ideal location where there are currents of water renewal in the Mediterranean, at a depth of 24 metres and with a constant temperature of between 15 and 19ºC throughout the year.

At this strategic point we submerge the wines in the self-developed maturation silos, which allow us to channel and enhance the energy of the sea currents, thus producing a state of microvibration in the bottles that triggers a chemical change in the wine.

Winemaking

Our studies on the evolution of wine under the sea and our years of experience have provided us with the necessary knowledge to design our wines with our oenologists to the millimetre for their ultimate purpose: underwater maturation.

Our commitment

We produce very limited and exclusive editions, which has led us to position ourselves in the haute cuisine sector and to be present in some of the most prestigious restaurants in the world.

Underwater maturation:

All our wines spend a minimum of 6 months submerged at a depth of 24 metres in our facilities in the Mediterranean Sea.

Winemaking

Our studies on the evolution of wine under the sea and our years of experience have provided us with the necessary knowledge to design our wines with our oenologists to the millimetre for their ultimate purpose: underwater maturation.

Our commitment

We produce very limited and exclusive editions, which has led us to position ourselves in the haute cuisine sector and to be present in some of the most prestigious restaurants in the world.

Underwater maturation

All our wines spend a minimum of 6 months submerged at a depth of 24 metres in our facilities in the Mediterranean Sea.

We work daily to highlight the differences between underwater maturation and traditional maturation in the cellar.

Two complementary routes that enrich and augment the enjoyment of wine lovers.

Underwater maturation allows natural control of temperature, pressure, movement, and light

It allows us to reduce the carbon footprint in the process of making our wines.

At The Sea Wine Club we dedicate our efforts to elaborate wines from different denominations of origin whose properties are improved and enhanced after an innovative maturation process by immersing the bottles under the sea.

The process