In the depths near Locos Island, northern Chile, a novel approach to wine aging has taken form as divers stock bottles in metal cages on the seabed.
The initiative utilizes the sea’s consistent temperature and negative pressure to mimic traditional wine cellars, entailing a promising outcome in wine quality, according to Alejandro Soza, director of the ODC diving center.
The method optimizes aging conditions for wines, bringing enhanced elegance and softer tannins. With white grape varieties showing optimal response, this innovative Chilean venture underscores the country’s global wine production stature.
(With inputs from agencies.)
Dining and Cooking