 This small island, off the coast of Normandy has been used by several wineries as an alternative to traditional cellaring methods, reports Guardian.
Louis Roederer has ordered divers to place a few dozen bottles of its Brut Premier label on the Saint-Malo Bay seabed.
Bottles are dropped 15 metres underwater along the coast of the tidal island. The constant temperature of 10°C, the undulating current and lack of damage due to ultra violet rays ; these conditions are considered to be ideal for cellaring.
Champagne bottles will be kept underwater for a year before they are taken out and studied for the changes due to this form method of cellaring. |