Louis Roederer to Test Storing Bubbly Under the Sea

06/02/2008 18:20

Louis Roederer is attempting something quite unique. The oldest independently owned Champagne house is attempting a trial whereby it will store a few dozen bottles of Champagne in a bay off the Normandy coast. After 12 months it will compare those bottles stored under the sea with those stored in the more traditional way. Annual production at the winery is approximately 3.2 million bottles. 

Apparently a few other wineries have attempted the method for still wines and Roederer is the first to try it with sparkling wine.


PARIS (Reuters) - One of France's oldest champagne producers is testing a new way of ageing its bubbly: on the seabed off northern France.

Louis Roederer wants to find out if its wine tastes better if it is kept in cold sea water and rocked by currents than in the cellars of the city of Reims, where it is normally stored.

Roederer said on Monday it had placed several dozen bottles 15 metres (50 feet) underwater in the bay of Mont Saint-Michel, a rocky tidal island off the coast of Normandy, last weekend.

A cellarman came up with the idea after realising that the water temperature in the bay, a constant 10 degrees Celsius (50.00F), was ideal for ageing wine.



Search site

© 2008 World Wine Groups All rights reserved. World Wine Groups endorses responsible and moderate drinking; most of the time.