Underwater Aging of Champagne

Louis Roederer, one of France's oldest and last independent family-owned champagne makers is the first bubbly producer to test underwater aging of their product. They have recently placed several dozen bottles underwater, about 50 feet deep, in the bay of Mont Saint-Michel in Normandy. They are experimenting to see if the increased pressure, cold seawater at a constant temperature of 10 degrees Celsius, filtered sunlight and gently rocking currents will improve the taste of the champagne over that of cellar-stored bottles. The first tasting session is scheduled in a year's time.

A Chilean still wine producer, Vina Casanueva already produce the Cava Submarinas wines which have been aged at the bottom of the ocean.