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In the southern part of Croatia, in the peninsula of Pelješac, one winery is taking their love of wine *deep*—75 feet below the Mediterranean Sea’s surface. Wanting to combine his two favorite pastimes, winemaker and scuba diver Edi Bajurin built an underwater winery, with custom cages and secure clay amphora that store the bottles for a year and a half. But why underwater? For Edi, the ocean’s “silence” bestows and blesses wine with a certain richness unlike anything found above ground.

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31 Comments

  1. This is stupid the wine aged in a cellar before it’s put in a bottle and the sea is quiet tf the sea is definitely not quiet between boats and animals and currents

  2. Mᴇ ᴀʙᴏᴜᴛᴛᴀ ᴄʀʏ ʙʏ ᴛʜᴇ ᴀɢᴇ ᴏғ ᴛʜᴇ ᴡɪɴᴇ ʟᴏʟ

  3. 😂 you are nuts, the wine would still have the exact same taste left in a cellar, the liquid is already sealed away from the air then you seal it again so no water can reach the bottle but somehow tastes better by some kind of magic

  4. Can this be scientifically be proven or is this some hippy shit they are doing to markup the price?

  5. All credit to the idea of ​​how to fat-charge ordinary wine of the same taste and smell as if it were from a tavern, money should be taken when there are fools to pay for.

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