Underwater wine, a special feature of Saint-Jean-de-Luz

Published on July 8, 2024 at 4:00 pm

Of all the different wines you can taste in the Basque country, those made at the Egiategia winery are probably the most original. The winery uses a technique that is unique in the world: underwater vinification. Invented by Emmanuel Poirmeur in the bay of Saint-Jean-de-Luz, this revolutionary method involves plunging wine 15 metres into the sea to produce a slightly sparkling wine with a lemony aroma. To visit the Egiategia winery, you'll need to go to Ciboure and book in advance. A guide will tell you all about this ingenious winemaking technique, and you'll even be able to taste this beverage made from grapes and sea water. A must for lovers of wine culture.

A glass of wine on the beaches of Saint Jean de Luz

Summary

The crazy story of underwater winemaking
Where does the tasting take place?
Where to stay?

The crazy story of underwater winemaking

Emmanuel Poirmeur, the man behind the 'submarine' wine, is definitely a local boy. Born in Saint-Jean-de-Luz, he was already talking to his grandfather about wine when he was a child. He left the Basque country to study and become an agricultural engineer and oenologist. After several trips to Europe and Central and South America, he decided to return home to make his dream come true.

In 2007, he planted his vines on the corniche of Urrugne, not far from Hendaye, in a place where plants once stood. Not content with replanting vines where they had disappeared, Emmanuel Poirmeur wanted to go further. Inspired by the Japanese, who had immersed their greatest sakés to protect them from radiation, he registered his patent for immersing and maturing wine under water in 2007. After studying the concept, he discovered that wine fermentation under water takes place in optimal conditions. Temperatures were stable (between 11 and 13 degrees), as were pressure and agitation (the inventor had chosen the quietest spot in the bay).

Wine-making

After conclusive tests, Emmanuel Poirmeur decided to let the sea transform the sugars produced by the yeasts into carbon dioxide under water pressure (2.5 bares). He buries 30 to 40% of his production in 300-litre polymer vats that are impermeable to liquid but porous to gas, for months on end. The result is a fairly acidic beverage with citrus aromas. 10% of this strong-tasting liquid is then blended with the wine produced by the estate's vines.

Today, the finest restaurants are snapping up this extraordinary wine, whose aromas are similar to those of 60-year-old vintage champagnes! The winery receives orders from the great châteaux and winemakers of the Jura, Bordeaux and famous hotels.

Where does the tasting take place?

You'll need to go to the powder reserve at the Fort de Socoa in Ciboure to visit the cellar (where the wine-making process takes place). You'll enjoy a tasting and the presence of a guide, who will give you a wealth of explanations about underwater winemaking.

Duration: 1h30 👛 Price: 30 euros 👉 Contact: 05 59 54 92 27 / contact@egiategia.fr

Remember to book in advance. This is also a shop where you can buy the wines you've just tasted. Bottles start at 13 euros. Open Monday to Saturday, 10am to 1pm and 2pm to 6pm.