June 14, 2022
Antonio T. Palacios, Winemaking Director of Bodega Crusoe Treasure , On one of his routine visits to the underwater wine cellar, he coincided with one of our experiences of Wine tourism . It doesn't happen often, but on this occasion, those who attended the tour were able to enjoy Antonio's knowledge firsthand in a pleasant and informal setting, enjoying wine, the sea, and the incredible Bay of Plentzia.
It's always a pleasure to listen to Antonio, so for those of you who couldn't be there, we wanted to share his visit with you.
Antonio shared his experiences and anecdotes : “At first you say – this is pure marketing – but no, there is much more, There is a connection between the sea and wine .”
“The first time I came, I was quite skeptical. A year earlier, a journalist had called me for an interview. He said, ‘We have someone on the other end of the phone who makes underwater wines, and we want a winemaker to tell us what's going on.’ I said that if the glass is completely impermeable and the bottle is tightly sealed, nothing should happen. Anyway… I put my foot in it .”
A year later I learned about the project and met Borja. By performing chemical analysis, you realize that the wine Red wine under the sea is much more violet, it retains its youth . But why? Through gas exchange . This obviously accelerates what we call copigmentation. It's a polymerization of the colored substances and makes them more stable. In the end, you see it analytically, and in the tasting too.
He Duet It's a product that's the same terroir wine as that treasured at the bottom of the sea. You can experience it yourself at a tasting. What do you prefer, "el terroir"? No problem. It can happen, of course, but you'll probably like the submarine much better. What will convince you is that the wines are different. That's for sure .
What do we achieve with underwater hoarding?
Recovering past interviews with Antonio , quoting him we can say that: “We achieve rounded, smooth, pleasant wines that are very agile in terms of aroma and taste.”
In winemaking, we approach winemaking almost as an "anti-enology." We transmit all the energy of the sea, the current, the waves, the tides, the effect of the moon... all of this is undoubtedly so powerful that it must be transmitted to the interior of the bottle, and what we achieve with this is a very still wine, very smooth and very rich on the palate
If you're curious and haven't tried our wines yet...what are you waiting for?