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At the beginning, it was a crazy challenge, a nice impertinence tinged with poetry: to make wine under water, in the bay of Saint-Jean-de-Luz. It all started with the search for grapes with singular qualities, and then collaborations with winegrowers with virtuous values. Protected by the Artha dike, the tanks are immersed at 15 meters. This is where the foaming process begins. The winter storms and the tides create a regular movement. This double patented method brings unique and surprising aromas to the wines. A beautiful gustatory experience that will make you travel!
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Opening time and information on EGIATEGIA, VINIFICATION SOUS-MARINE
Cellar and store open all year round. 3 types of guided visits to the winery (by reservation): Dena Dela visit with tasting of 3 wines: 10 €, duration: 45 min. Artha visit with tasting of 6 wines: 25 €, Locavore visit with 6 wines and 6 pintxos: 40 €, duration 1h15 approx. 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.
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Members' reviews on EGIATEGIA, VINIFICATION SOUS-MARINE
J’étais seule, en mode sac à dos rando, mais j’ai eu la même attention et égard que les groupes. Le mode de vinification sous marine est rare et relève d’ingéniosité ce qui en fait un vin atypique. Bravo au viticulteur et l’ensemble de son équipe et partenaire. Une belle aventure qui a demandé et demande toujours beaucoup de courage et de passion tout en conservant l’amour du terroir.
Vue sur la rhune et les trois couronnes.
Visite des chais et dégustation de différents vins, accompagné de charcuterie et fromage local.
Explication de la vinification sous marine.
Vraiment un très bon moment pour un très bon moment de partage dans un superbe cadre.
Ensuite, j ai voulu en savoir un peu plus et je suis allée à Ciboure. Là, une jeune fille adorable et compétente nous a proposé d en déguster d autres..un vrai bonheur..merci à elle pour toutes ces informations.
Bonne continuation..