Wine made under the sea
Egiategia – Dena Dela
Region: South-West France
Winery: Egiategia
Vintage: Non-vintage
Grape varieties: Colombard, Ugni Blanc
Alcohol: 11%
In 2007, Emmanuel Poirmeur filed a patent for underwater winemaking and ageing.
This new process harnesses the physical conditions needed for winemaking: pressure, darkness, thermal stability and, above all, movement, particularly from the pressure changes caused by the tides.
Since 2008, EGIATEGIA has carried out fermentations in tanks in the Bay of Saint-Jean-de-Luz at a depth of 15m.
Prepare for the tasting
Ideal temperature: 8–10°C – around 28 min in the fridge or 10 min in the freezer
Perfect pairings: Iberian cured meats, blue cheese, salmon tartare, shellfish
The tasting
Appearance: Very pale and crystal-clear, with exceptionally fine bubbles that form a froth when poured.
Aroma: A mineral, salty, sea-spray bouquet that reflects the producer’s underwater winemaking.
Palate: Exceptionally fresh and precise, with a range of citrus flavours including lime and yuzu. More mineral and saline notes emerge later, alongside fresh aromas of guava and passion fruit.
The wine in 3 words
Citrusy
Saline
