At the start of 2020 he sunk 600 hand-made, 75cl terracotta amphorae filled with Petit Verdot off the Tuscan coast, where they lay at the bottom of the sea for nine months.

“When they emerged from the water, the amphorae were wonderfully encrusted with small algae and shells almost forming a damask,” Zonin said.

“What surprised us is that the sea seems to have accelerated the evolution of the wine, which acquires complexity while maintaining its longevity.

“The wine is perceived to be more rounded than its counterpart aged on dry land, and still retains all of its fruity notes of small red and dark berries, offering the spices and the balsamic nuances typical of Petit Verdot,” he added.

Inspired by the ageing vessels used by the Romans and Phoenicians, Zonin is hoping to obtain a worldwide patent for his S’Amfora ageing method, which he has been developing for the past four years.

“We wanted to connect the past with the present, thanks to the knowledge we have today about materials and the effects of pressure, light and air on wine.

“In the depths of the sea it is very dark, there is little oxygen and no vibration, rather a very slow movement, all of which are perfect for ageing wine,” he said.

Zonin believes ageing wines in the ocean in amphorae accelerates their development and imbues the wines with a mineral character and earthy notes.

Read more at source: thedrinksbusiness

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