We started as a research project
“[…] In a few years we will see if they become a treasure of the depths ” said Matías Prats, presenter of Antena 3 news, more than ten years ago, referring to the LSEB – Plentzia , Underwater laboratory for beverage aging .
As we told you a few months ago in the post titled "How was the underwater winery born? ", we started more than 10 years ago as a research project. Working with Antonio T. Palacios, our winemaker, we discovered that it was true that beverages, such as wine, champagne, cava, and even beer, aged differently underwater.
LSEB- Plentzia
The beginning of this journey was very controversial and at the same time very mediatic . For the first time in history a laboratory was created to investigate what was already suspected as a result of the findings made in sunken shipwrecks : wine and other spirits evolved differently at the bottom of the sea.
A very media-friendly project
Large number of National and international media visited our fledgling facilities, in front of the the birth of such a disruptive project in the world of wine . Many were skeptical; we ourselves didn't know what results we would achieve, nor did we know that our adventure had only just begun.
The research process
During the investigation process We collaborated with wineries across the country . We prepared the samples ourselves for immersion and manually submerged the bottles inside mesh bags, each one properly labeled. We investigated not only how the wines evolved, but also what types of bottles worked best, different types of corks and closures, different types of labels, and screen printing systems. We had a blank canvas and many factors to look at .
The Dives and extractions weren't easy , and the lack of visibility often made it difficult for us to easily find the two research modules. In winter, we often dived and couldn't see a foot in front of us; it was all darkness, so we had to feel around with our hands, as if we were in a dark room.
For the study, analysis, and sampling, it was necessary to adhere to exact extraction dates, regardless of sea conditions. As you can imagine, the task was sometimes difficult. Little by little, We were improving the techniques and obtaining results that made us feel more curiosity and they opened for us new fields of research .
Research carried out
We focus on researching the evolution of wine , both in the bottle and in the barrel under the sea, but also We conducted other experiments , such as storing craft beer underwater, in collaboration with a local producer. We also researched cava, obtaining very interesting results, and we also created a spirit.
We ultimately decided to focus on wine, without ruling out the possibility of reintroducing the knowledge we had acquired in other types of beverages one day soon.
Some interesting results
As a result of the research we obtained some interesting results, at the beginning, especially related to red wines, such as color preservation of the same, as if it were a young wine.
We also observed that immersing a wine in the sea is not the same as immersing it in a lake or swamp . Its evolution has nothing to do with each other; different factors influence this, such as tides, depth, and storms. Ultimately, our wines are constantly moving; they are the most biodynamic wines possible.
And finally, among other conclusions, we observe that You can't just submerge a conventional wine, and not just any varietal or quality of wine will do . Wines must be made in a specific way and with specific characteristics so that the underwater process is adequate and the result lives up to expectations.
A decade has passed, we've learned a lot, and we continue to learn every day. Truthfully, we're proud of what we've achieved, but we still have the same initial curiosity and the same desire to continue learning. It all started as a research project, and as Matías Prats said, we've become a treasure of the depths.