Known for its innovation and pursuit of excellence, Veuve Clicquot is pushing the boundaries of traditional winemaking by experimenting with aging champagne underwater. It's no secret that temperature, humidity, and the absence of light play a crucial role in the maturation of sparkling wine. Historically, cellars and wine warehouses have provided the optimal conditions. However, Veuve Clicquot decided to test how champagne would be affected by aging in a completely different environment – on the ocean floor.

For several years, the house has been conducting research by immersing bottles in various marine zones. The initial results have been very promising. According to Veuve Clicquot's oenologist, Didier Mariotti, champagne aged underwater exhibits a unique complexity and freshness that is not observed with traditional storage methods.

"The water pressure, constant temperature, and absence of light create very special conditions that seem to slow down the aging process, allowing the aromas to unfold more delicately and elegantly," said Mariotti.

What is the essence of the experiment?

Veuve Clicquot carefully selects a batch of champagne for immersion. The bottles are placed in special containers that protect them from damage and the effects of marine fauna. The containers are lowered to the seabed in specially selected locations where conditions (temperature, salinity, currents) are carefully monitored.

What's next?

Veuve Clicquot is currently continuing its research, analyzing the impact of different marine zones and aging durations on the taste and aroma of champagne. The house does not currently plan to commercially produce underwater champagne, but the results of the experiments are certainly inspiring and opening up new horizons for winemaking.

Why is this being done?

In addition to striving for innovation and improving the quality of champagne, this experiment also highlights Veuve Clicquot's environmental responsibility. By studying the impact of the marine environment on wine, the house aims for more sustainable and environmentally friendly production.

Perhaps, in the near future, we will see a limited edition of champagne matured in the depths of the ocean!