It all began when the cellar master from Veuve Clicquot found a shipwrecked case of champagne in the Baltic Sea. What was probably the world’s oldest champagne had a unique taste and scent – one that is best described as sweet and fresh. 4 years after this discovery, in 2014, Veuve Clicquot launched Cellar in the Sea. Submerging 350 bottles in the Baltic Sea for 40 years, with periodic analyzation, this is the first time wine has been purposefully fermented underwater.
While this concept is fascinating, we can’t help but wonder what effects this has on the environment and what the health of the ocean could turn to if this trend gains steam. What do you think?