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The sea in front of Talamone will become the cellar of refinement of the Thalamus, the flagship red wine of Lands of Thalamus, Maremma company of the group Bacci Wines: 9,000 bottles will be placed on the seabed, a 35 meters of depth, where to a temperature constant of 16 degrees will complete their process maturation. More than a fashion, by now, the refinement of bottles, especially of sparkling wines, but not only, in the depths of the sea, has become a practice enological yes of trend, but also capable of to guarantee results interesting, as the many examples around Italy and Europe tell. The reasons, technically, are pretty simple: temperatures constants, dark and the motorcycle of the waves provide the conditions perfect for refinement in bottle.
Lands of Thalamus, thus, it is inserted into a niche that goes from the Abissi sparkling wine of the Ligurian cellar Bisson, to Cellar Santa Maria There Palm tree of Alghero, which under the sea refines Vermentino, from Estate of the Hermit crab (Ravenna), which experiments with Sangiovese and Albana, ad Emanuele Kottakis, that with Jamin refine Champagne in the waters of Portofino, to the project of the Company Agricultural Arrighi on the island of Elba on the “Nesos, the wine marine”, A scientific experiment that takes you back in time to the oenological enterprises of the Greeks of the island of Chios. And, still in Greece, for example, the famous cellar refines part of its wines Gaia Wines, or still in Spain, along the Basque coast, there is the experience of Crusoe Treasure, or again, in Croatia, the one of Edivo Wine, who refines the wine in amphorae immersed in the waters of the sea. A practice that, between history, experimentation and “storytelling”, is also increasingly conquering Champagne producers, from brands such as Veuve Cliquot, with the program “Cellar in the Sea “, to the maison Drappier, from Leclerc Briant to Frèrejean Frères, who have joined the project Amphoris in Brest, designed by Denis Drouin, engineer specialized in offshore and underwater works, off the Breton island of Ushant.
Returning to Talamone, the June 9, 2021 is the date chosen for the operation that will see the cages lowered from a 40-meter platform in collaboration with Cressi Sub. The spot chosen is not accidental: at that point the seabed is devoid of naturalistic elements to minimize the environmental impact. And then, we can well speak of refinement to kilometer zero, given the proximity of vineyards and cellar to the chosen point of sinking. “Not only does the constant temperature allow us optimal conditions for aging – he explains Marco Bacci, owner of Lands of Thalamus – but we are sure also the rolling of the currents will benefit our wine. I noticed this after a few years of storing bottles of red wine in the bilge of my sailing boat, where on tasting we noticed significantly improved sensory characteristics in the wines “.


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Marco Ribaudo

Marco Ribaudo

For the love of food and wine! Marco Ribaudo, Certified Sommelier, with 25 years in the food and beverage industry now invites you to join him in his latest adventure, the opening of la Cucina del Vino to share his culture and passion for creating unforgettable memories around the table.

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