This winemaker has found that the best way to age his wine lies beneath the sea.
An avid diver and winemaker, Ivo Segovic combined his two interests to make something even better. He found that at a certain sea depth, the temperature is stable year round. The wine is stored in clay bottles called amphora, like ones common in ancient Greece. The undersea aging process has a positive impact on the wine’s taste.
Wine specialist Darko Dabic spoke about the difference in undersea wine, “The wine was held beneath the sea in an amphora, so it was in a very quiet place, same temperature most of the time, just a few Celsius degrees of difference. So this is actually a very nice, peaceful environment for the wine. So, no stress whatsoever. The result of that is very nice and smooth drinking wine.”
