Italians Revive Ancient Greek Sea-Ageing Wine Technique

In a remarkable revival of ancient practices, three Italian winemakers have begun a unique post-harvest process by submerging their grapes at the bottom of the sea. This technique, known as sea-ageing, was originally developed by vintners on the Greek island of Chios around 2,500 years ago. The method was historically celebrated, with Chian wine being praised by notable figures such as Horace and Pliny, and even served by Julius Caesar at banquets. The rediscovery of this long-lost art has sparked interest among a new generation of vintners who believe that sea-ageing imparts a distinctive, salty flavor to the wine. This innovative approach not only connects modern winemaking to its ancient roots but also highlights the enduring legacy of Mediterranean wine culture. As these winemakers experiment with this ancient technique, they aim to create a product that stands out in the contemporary wine market. The process involves carefully selecting grapes and placing them underwater, where they undergo a transformation influenced by the marine environment. This initiative reflects a broader trend in the wine industry, where traditional methods are being revisited and adapted to meet modern tastes. The success of this venture could pave the way for a resurgence of ancient winemaking techniques, offering consumers a unique tasting experience that honors the rich history of wine production in the Mediterranean region.