CASE STUDY Ageing Wine UnderWATer Tradition The relationship between sea and wine dates back to ancient times. 2,500 years ago, in Greece, the islanders of Chios had a secret they jealously guarded: they used to keep the grapes for a few days in the sea and eliminate the external waxy substance, called bloom, to have a faster withering and keep the wine aromas and substances. Ancient Romans too brewed salty wines, in which sun-dried grapes were mixed with sea water, to accelerate maturation and prevent acidi cation. New trends Today, producers in Croatia, Spain, Italy, Greece, USA, Chile, South Africa, Australia and several other countries have experimented with underwater ageing wines, but the total number of wineries that re ne wines underwater corresponds to only a few dozen in the world. A revolutionary idea in Portofino The underwater wine revolution began in Italy thanks to Mr Pierluigi Lugano, who created a seabed cellar off the coast of Porto no in 2009. The idea came about after having discovered that wine contained in amphoras found in sea wrecked ships was preserved in an excellent condition. Back in 2009, 6,500 Charmat classic method spumante bottles were submerged in a metal cage to a depth of 60 metres at a constant 6 temperature of 15°C and left there for 26 months. The outcome was Porto no Doc Metodo Classico Pas Dos Abissi, a pale yellow wine, with a sophisticated bouquet, with salty notes and rich in minerals. Today, 30,000 bottles of Abissi , Ros and Riserva Charmat classic method spumante are submerged on the seabed, and most of them are intended for the international market. Advantages of underwater refinement Harmonic currents: the gentle movement of the tides keeps the wine molecules alive. The bottles undergo a continuous rocking micromovement, which is equivalent to remuage. This keeps the yeasts perpetually suspended so the wine achieves greater aromatic richness than a sparkling wine aged for the same amount of time on the ground. Lack of light: the absence of UV rays protects the wine from alterations due to light. Total absence of oxygen, which is important to avoid oxidation. Constant temperature around 10-13°C and difference in pressure: both guarantee a more constant and balanced ageing of the wine. read and say if the statements are true or false. correct the false ones. T F 1. The ancient Greek tradition of keeping grapes in the sea aimed to keep the wine aromas and substances. 2. Mr Pierluigi Lugano was inspired by the excellent condition of wine contained in amphoras found in shipwrecked ships. 3. 6,500 bottles of red wine were submerged to a depth of 60 metres by Lugano winery. T F 4. Mr Pierluigi Lugano stocked his bottles in amphoras. 5. Most of Mr Lugano s production is sold to national customers. 6. Underwater wine is protected from alterations due to UV rays. bloom: pruina, sostanza cerosa che ricopre l acino withering: appassimento Food processing 277