VI
EN
The Peljesac Peninsula is known for its excellent vineyards, producing many world-renowned wines such as Dingac. Here lies a small village called Drace and the world's only underwater wine cellar, hidden within a shipwreck beneath the Adriatic Sea. Tourists are invited to dive into the cellar and discover this unique winemaking method.
Edivo Winery is the world's first winery to have a license for underwater wine aging. It is also the only winery with a patent for the "amphora" vessel – a traditional ceramic vessel.
Tourists dive into the sea to select wine.
Those working at Edivo Winery say that wine aged underwater offers a unique flavor and story. Nives Roman, manager of Edivo Winery, stated: “We came up with the idea of making wine at the bottom of the sea because we love scuba diving and everything related to the sea.”
The wine cellar is located at a depth of approximately 20 meters beneath the Adriatic Sea, Croatia.
The first bottle of wine successfully aged underwater was from late 2013. Initially, the research team experimented at several locations around the peninsula. The current location is considered ideal because the underwater temperature remains at 15°C year-round.oC. Stable temperature is a crucial factor in winemaking.
Seashells and seaweed make the "amphora" vase unique.
The wine here is made from locally grown grapes, some originating from Croatia, such as Dignac. It is aged in barrels for a year before being submerged to a depth of 18-25 meters and left there for another two years. During this time, the wine is sealed in earthenware or terracotta containers. It will not see sunlight until it is opened and poured into a glass to be enjoyed.
Nives Roman explains: “Each amphora is handcrafted, undergoing a 14-day processing and cleaning process after being taken out of the water. Coral, shells, and algae become part of the vessel. Therefore, each amphora, or each bottle of wine, becomes a unique sculptural masterpiece – a perfect souvenir bearing the mark of the Adriatic Sea.”
The company's divers will monitor the wine cellar every 14 days, combined with taking tourists on underwater tours. After the underwater tour, guests will come ashore and enjoy a meal of fresh seafood accompanied by fine wines.
