For over 3 years now the Bodega Submarina de Canarias has been experimenting with the ageing process of red wines with different types of closures. The uniqueness of this study is that it is carried out under water!
Housed at a depth of 18 metres and subjected to a pressure of 2.8 bar, bottled wines age faster. During the most recent tasting session, Diam corked wines have demonstrated very good results: ‘Mature, frank, fresh and optimal wines’.
We look forward to the second stage of this study which will integrate a test on the permeabilities and sensory impact of different closures.