We began as a research project
“[…] In a few years, we will see whether they become a treasure from the depths,” said Matías Prats, presenter of Antena 3 news, more than ten years ago, referring to the LSEB – PlentziaUnderwater Laboratory for Beverage Ageing.
More than 15 years ago, we began as a research project in which, working alongside Antonio T. Palacios, our winemaker, we discovered that beverages such as wine, champagne, cava and even beer truly aged differently beneath the sea.
LSEB- Plentzia
The beginning of this journey was highly controversial and, at the same time, attracted considerable media attention. For the first time in history, a laboratory was being created to investigate what had already been suggested by findings from sunken ships: wine and other alcoholic beverages evolved differently on the seabed.
A project that attracted considerable media attention
A large number of media outlets, both national and international, visited our fledgling facilities as a project so disruptive to the world of wine was taking shape. Many were sceptical; we ourselves did not know what results we would obtain, nor did we know that our adventure had only just begun.
The research process
During the research process, we collaborated with wineries throughout the country. We prepared the samples for immersion ourselves and manually submerged the bottles in mesh bags, each properly identified. We investigated not only how the wines evolved, but also which types of bottles performed best, different types of corks and closures, and different types of labels and screen-printing systems. We had a blank canvas and many factors to examine.
The immersions and extractions were not easy; poor visibility often made it difficult to locate the two research modules. In winter, we would often dive and be unable to see even a hand’s breadth in front of our faces; everything was darkness, so we had to feel our way with our hands, as if we were in a dark room.
For the study, analyses and tastings, we had to meet exact extraction dates, regardless of sea conditions. As you can imagine, the task was not always easy. Little by little, we improved our techniques and obtained resultsthat made us feel more curious and opened up new fields of research.
Research conducted
We focused on researching how wine evolved, both in bottles and in barrels beneath the sea, but we also carried out other experiments, such as ageing craft beer beneath the sea in collaboration with a local producer. We also experimented with cava, obtaining very interesting results, and even created a spirit.
Ultimately, we decided to focus on wine, without ruling out revisiting the knowledge acquired from other types of beverages one day.
Some interesting results
As a result of the research, we obtained some interesting findings, initially relating above all to red wines, such as the preservation of their colour , as though they were young wines.
We also observed that immersing wine in the sea is not the same as immersing it in a lake or marsh. Its evolution is entirely different; various factors came into play, including the tides, depth and storms. Ultimately, our wines are constantly in motion—they are the most biodynamic wines imaginable.
Finally, among other conclusions, we observed that you cannot simply submerge a conventional wine, and that not every wine varietal or quality is suitable. The wines must be made in a particular way and possess specific characteristics for their underwater process to be appropriate and for the result to live up to expectations.
A decade has passed; we have learned a great deal and continue to learn every day. The truth is, we are proud of what we have achieved, but we retain the same initial curiosity and the same desire to keep learning. It all began as a research project and, as Matías Prats said, we have become a “treasure from the depths”.