Ivo Segovic, a wine producer on the Peljesac peninsula in southern Croatia, and his partner Edi Bajurin placed their first bottles of red wine 20 meters below the sea surface in 2009 to see what would happen.
From next year they plan to offer guests the chance to dive alongside winery staff to select a wine to accompany their meal.
“In the Bay of Mali Ston at that depth we have a constant temperature of 15 degrees Celsius. It’s an ideal environment for storing red wine,” Segovic told Reuters.
Problems arose, however, including sea water leaking into the bottles and the sun, despite the depth, reaching the bottles.
Read the whole story on the link: https://www.nytimes.com/reuters/2018/09/27/world/europe/27reuters-croatia-winery.html