EGIATEGIA, VINIFICATION SOUS-MARINE
Go there and contact
In the beginning, it was a crazy challenge, a lovely impertinence tinged with poetry: to make wine underwater, in the bay of Saint-Jean-de-Luz. It all started with the search for grapes with singular qualities, then collaborations with winegrowers with virtuous values. Protected by the Artha dike, the vats are immersed at a depth of 15 meters. This is where the foaming begins. Winter storms and tides create a steady movement. This double-patented method gives the wines unique and surprising aromas. A wonderful taste experience that will take you on a journey.
Did you know? This review was written by our professional authors.
Further information
Opening time and information on EGIATEGIA, VINIFICATION SOUS-MARINE
Cellar and store open all year round. 3 types of guided tours of the winery (booking required): Dena Dela tour with tasting of 3 wines: 12 €, duration: 45 min. Artha tour with tasting of 6 wines: €25, Locavore tour with 6 wines and 6 pintxos: €40, duration approx. 1h15. Online store.
Message from Management
EGIATEGIA has been a pioneer in underwater vinification since 2007: a patented method that is unique in the world.
UNDERWATER VINIFICATION
In 2007, Emmanuel Poirmeur filed a patent for the vinification and ageing of wines underwater. This new process seeks out the physical conditions required for vinification: pressure, darkness, thermal inertia and, above all, agitation due to pressure variations linked to the tides.
Since 2008, EGIATEGIA has been carrying out fermentations in tanks in the Bay of Saint-Jean-de-Luz, in the Basque Country , at a depth of 15m. The stage carried out here is a second alcoholic fermentation, otherwise known as "prise de mousse" or "tirage" in sparkling winemaking methods. This process highlights the crucial role of yeast in the winemaking process
Indeed, as in all wines, yeast plays a fundamental role, one that is often overlooked or even unjustly neglected. Its metabolism during alcoholic fermentation not only transforms sugar into alcohol, but is also at the origin of numerous so-called secondary aromas... Once alcoholic fermentation is complete, the autolysis of these same yeasts in the form of increasingly fine lees releases other aromatic compounds.
In the underwater environment, with its extraordinary physical conditions, yeast metabolism and autolysis are modified. As a result, new aromatic profiles are revealed that would not appear on land under more conventional conditions.
The originality of this concept also lies in the fact that the fundamental stages of wine-making are carried out in tanks under underwater conditions, rather than simply aging finished wine in bottles. These specially-designed tanks have been specifically developed and patented for this purpose, to ensure a completely safe balance of pressure between the outside (the ocean) and the inside (the wine).
This pioneering and extraordinary winemaking method reveals aromas that would not otherwise develop spontaneously using this underwater process.
EGIATEGIA: WINES WITH AMAZING NOTES REVEALED BY THE UNDERWATER ENVIRONMENT
The wine is made from grape varieties with selected aromatic profiles and vinified a first time for immersion.
Indeed, as with great sparkling wines, grape selection, pressing and initial fermentation are three sensitive preliminary stages that are key to the rest of the winemaking process. Just as not all wines improve with barrel ageing, not all are enhanced by immersion.
Our offers and services
Members' reviews on EGIATEGIA, VINIFICATION SOUS-MARINE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Le recyclage des cuves en canoë et kayak est une super idée :)
Find unique holiday offers with our partners
Der Verkaufsraum liegt etwas abgelegen in der Bucht von Sait-Jean-de-Luz und ist mit dem Auto direkt nicht anzufahren. Ein paar Meter weiter gibt es einen großen Parkplatz, wo mal leider auch in der Nebensaison fürs Kurzzeitparken bezahlen muss.
Wir wurden von einer netten, freundlichen jungen Mitarbeiterin empfangen, die uns in gutem Englisch und mit viel Leidenschaft die Besonderheiten des Kelterns des Weins von Egiategia erklärte (in Fässern im Meer) und die unterschiedlichen Weine kosten ließ.
Es wurde in den Deutschen Zeitschriften nicht zu viel versprochen – der Besuch lohnt sich und man muss diesen einzigartigen Wein probiert haben. GsD war am nächsten Morgen das kleine Tor an dem Platz dem Verkaufsraum offen, so dass wir unsere Bestellung schnell abholen und nicht so weit tragen mussten.