Continuing with the experiments being carried out by many French wineries, the well-known Champagne house Louis Roederer has announced it will also cellar a number of bottles underwater, off the west French coast of Mont Saint Michel.
 This small island, off the coast of Normandy has been used by several wineries as an alternative to traditional cellaring methods, reports Guardian.
Louis Roederer has ordered divers to place a few dozen bottles of its Brut Premier label on the Saint-Malo Bay seabed.
Bottles are dropped 15 metres underwater along the coast of the tidal island. The constant temperature of 10°C, the undulating current and lack of damage due to ultra violet rays ; these conditions are considered to be ideal for cellaring.
Champagne bottles will be kept underwater for a year before they are taken out and studied for the changes due to this form method of cellaring. |
