Aquaoir Experiment & Winemaker Gustavo Featured in Centurion Magazine

An Underwater Winery? We aim to find out if aging wine in the ocean has any affect on its flavor profile.

Our experiment with ocean aging wine, a term we have coined as Aquaoir, was recently featured in Centurion Magazine, the quarterly encyclopedia of luxury lifestyle for those who hold the most exclusive card from American Express – Centurion. In an interview with our Winemaker Gustavo Gonzalez, Centurion explores why the ocean might hold the secret for making exceptional wine.

WHAT ARE YOUR INITIAL THEORIES ABOUT THE CAUSE OF THAT DRAMATIC DIFFERENCE?
That is what we’re still trying to figure out. We sent samples of both wines to the lab in Napa for an analysis, and we found that there were no chemical differences in either of the wines, but I think the combination of the underwater pressure, darkness and constant motion certainly had an effect on the way it aged.