immediately encountered a problem: there was simply no space in his already cramped shop and winery to carry out the aging required to make a bottle-fermented sparkling wine in the classic method of Champagne. Then, as he recalled recently, “a light bulb went on in my head: I thought, why not put the wine under the sea?”
the last paragraph oh is a bit of a stretch...
In fact, the earth where the vines grow was once under the sea. That this wine undergoes its crucial maturation under water brings the process full circle, giving the concept of terroir an even deeper, aqueous dimension.
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