Travel to the California Napa Valley Often the first (or just) image comes to mind when talking about American wine. The United States remains a poor wine destination compared to international icons such as Beautiful wine country in Italy and The vineyards that repair the Spanish ceiling.
But some states are pursuing, especially Oregon with wine aging methods that require scuba suit. Under the pure waters of the Coos Bay, or located a world -class wine basement created by Fathoms Ocean-The company is proud of producing “original wine in the sea.”
The aging of deep sea wine has been practiced in some parts of the world Following the accidental discovery in 2010, but three things made the unique Fathoms Ocean Wine: taste, natural-approved bottles, and the dynamic conditions of Coos Bay that formed their “one” products.
This is what Oregon cannot contest for underwater wine aging.
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Fathoms Ocean Oregon aged under the sea with a patented process
Ocean Fathoms worked with City of Coos Bay to establish their innovative sea sea method
In 2024, Ocean Fathoms began a partnership with the City of Coos Bay, Oregon to set up their patented basement that provided the ideal condition for marine wine aging. The methods driven by their science “produce galvanic current that interact with wine bottles, transform wine in a way that is not replicated by traditional rooms,” Release.
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Fathoms Ocean absorbs wine bottles at cages made of non -constant steel and zinc-It’s a marine life of Coos Bay -di The exact depth of 70 feet It reflects the pressure in the bottle head room. This underwater aging process takes 12 months, accelerating wine maturity that is traditionally five to 12 years old.
The company’s idea was born in 2015 at Beachy Santa Barbara, California. But by 2023, the authorities Destroy 2,000 bottles. The accusation of evil against them fell. This new collaboration with Coos Bay is seen as a redemption in “for example [their] commitment to environmental surveillance. “
Ocean Fathoms does not offer public visits from their underwater wine at Coos Bay, or. But members are offered a personal tasteTime and space.
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Why Coos Bay, Oregon is perfect for Fathoms Ocean Sea wine aging process
Each bottle of wine mature uniquely under the Coos Bay, with a different flavor to the natural environment
Artsy Oregon Coos Bay City City Sit in the estuary opened to the Pacific Ocean. Unstable waters provide a solid and cold temperature, low light exposure, and optimal soft current in forming a “one” ocean product.
No two bottles are the same from the brand collection. During the process, each bottle acquired a unique sea patina. Barnacles, shell fragments, and others -other harmless sea layers adorn the glass, creating a mystical view that the collector will never be defeated.
Sea wine, like Ocean Fathoms products, is said to have a smoother tannin or texture. Cold underwater temperatures are also slowly oxidizing, which maintains wine freshness. Although the process of accelerating wine maturity, it develops evenly, creating elegant flavors.
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The concept of aging of sea wine accidentally begins in 2010
Ocean Fathoms was inspired by the discovery of the 2010 Champagne Potable
Ocean Fathoms co-founder Emanuele Azzeretto was inspired to start the company after Champagne was accidentally discovered in the 1840s ship in 2010, off the coast of the Finnish Islands in the Baltic Sea.
168 Sampanye bottles were later identified as Champagnes from Veuve Clicquot Ponsardin (VCP), Heidsieck and Juglar (VIA Proceedings of the National Academy of Sciences). They were too sweet but could still be consumed at that time, inspiring the vineyard to experiment with sea aging.
A bottle of wine by the sea
In 2014, a year before Ocean Fathoms came up with their business ideas, Widow cliqcoot Starting a 40 -year trial called “Cellar in the Sea.” Now, Tourists can emulate their ocean wine every few years.
Azzeretto is determined to “imitate” the process. Although critics think Wine Ocean Fathoms is too expensive or pure “Gimmick,” co-founder just enjoy the trip to Coos Bay-maybe more than the product itself.
Of course, the taste of the enhanced sea wine is not visible to the common drinkers. But for the people behind the process -which completes a delicate craft -they make all the differences.