Four years after tasting 170-year-old champagne found in a shipwreck in the Baltic Sea, Veuve Cliquot’s cellar master Dominique Demarville launched Cellar in the Sea: a program for underwater aging. Demarville placed 350 bottles deep in the Baltic, with a plan in place to check them over 40 years. They aren’t the only brand to do so. A vineyard in Spain and one in the Napa valley are also studying the effects of such aging. Right now, all that’s really known—according to some experts—is that some results truly taste impressive.
Aging Champagne Under the Sea