A diving center in Chile's Coquimbo region has launched a new program to store wine bottles underwater. The method creates an environment similar to traditional underground cellars, aiding the aging process.
Divers are stocking bottles of wine in metal cages on the sea floor around the small island of Locos in northern Chile as part of a new underwater storage program. The initiative, led by Alejandro Soza, director of the ODC diving center in the Coquimbo region and backed by his company Cava Indus 8, uses a consistent temperature of about 11 C, negative pressure, and the right amount of light to recreate the “cave effect” of traditional underground wine cellars.
Bottles are submerged from 10 to 20 meters deep for eight months to a year, surrounded by calcareous sediments that provide a stable, protective environment ideal for long-term aging. Brazilian sommelier Luana Balbine, tasting one of the wines at the diving center, said, “The tannins feel smoother, softer, the body feels more elegant.”
White and cool-climate grape varieties such as Chardonnay, Sauvignon Blanc, and Pinot Noir respond best to underwater aging, though the method can be applied to others, according to the center. Preserving wine underwater has been practiced for decades, but the project is novel for Chile, one of the world’s top wine exporters where the industry forms a cornerstone of national identity and a major economic driver.
