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A Shipwreck’s Discovery That Changed Wine Aging

In 2010, 168 bottles of champagne were found in a shipwreck at the bottom of the Baltic Sea, where they had rested for 170 years. Expected to be undrinkable, they instead revealed an astonishing secret: the deep sea provided ideal conditions for preserving and aging wine.

This accidental discovery led to the birth of the Aquoir method—a play on the word terroir, which refers to the environmental factors influencing wine quality, but with “aqua” replacing “terre.”

Why Does the Ocean Preserve Wine So Well?

According to Mario Lucas Ieggi, president of the Brazilian Association of Enology, “99% of a wine’s final quality depends on storage.” Proper wine aging requires cool temperatures, high humidity, and darkness—conditions naturally found at the ocean’s depths.

Some believe that deep-sea pressure accelerates aging, suggesting that one year underwater equals three years in a cellar. However, no scientific evidence supports this claim. Similarly, while some say underwater-aged sparkling wines develop earthy notes of mushroom and truffle instead of buttery, peachy flavors, the wine’s sealed cork prevents direct contact with seawater, making such flavor changes unlikely.

Aquoir: A Marketing Phenomenon

While its scientific benefits remain debatable, Aquoir has proven to be an excellent marketing strategy. Limited-edition underwater-aged wines command significantly higher prices, driven by the allure of an exclusive, adventurous experience. “People pay for the romance of discovering a lost treasure,” says wine expert Vicente Jorge.

Leading Brands in Underwater Wine Aging

Several European companies now offer deep-sea aging services for wineries worldwide. The most famous brand associated with Aquoir is Veuve Clicquot, whose champagne was part of the original shipwreck discovery.

In Brazil, Miolo Wine Group embraced the trend by submerging 504 bottles of Miolo Cuvée – Under The Sea in the waters off Brittany, France. This special edition, priced at $700 per bottle, features packaging inspired by a lighthouse lens and includes a map pinpointing its oceanic resting place.

For comparison, Miolo’s finest traditional wines sell for around $70, making the Aquoir version ten times more expensive. Meanwhile, a bottle of shipwrecked Veuve Clicquot sold at auction for a record $32,400 in 2011.

A Wine Bottle Like No Other

Beyond taste and exclusivity, Aquoir wines come with a unique visual appeal. After months underwater, bottles often emerge encrusted with shells, sand, and marine sediments, turning them into collectible conversation pieces.

Whether a true innovation or just a romanticized marketing strategy, underwater aging is undeniably captivating—offering wine lovers a taste of history and the thrill of the deep sea.