What are underwater wines

In recent years, the technique of underwater aging — that is, letting wine mature at the bottom of a body of water — has caught the attention of curious winemakers around the world. Mendoza hasn’t stayed behind. Foster Lorca winery was a pioneer in submerging wines in freshwater, specifically in the Potrerillos Dam.

But the story doesn’t end there. Although physically located in Patagonia, Wapisa Winery is also connected to Mendoza: it is part of Fincas Patagónicas, a company born in this Cuyo province. In this article, we tell you how these two projects, with different approaches but united by their passion for wine, decided to dive into this unique aging method.

Foster Lorca: Wines Born in the Mountains and Aged Underwater

It all began as an idea among friends, an anecdote that later turned into a winemaking adventure. On a diving trip to the Potrerillos Dam (one of the best fishing spots in Mendoza), some bottles were left over, and someone suggested leaving them underwater. What at the time seemed like a crazy idea after an asado opened the door to a world of sensory experimentation: what happens to wine when it is kept underwater in a dam?

Foster Lorca launched this exploration in 2019, becoming the first winery to do so in freshwater. The team, motivated by the in-house winemaker, started by lowering 60 bottles per year, with different varietals on each expedition. Today, the experiment has become a more established practice, although only a few bottles are submerged in the depths.

The fascinating part of the project is not only the final result but also the story around it. The bottles are submerged in the Potrerillos Dam, the very same place where the water that irrigates the vineyards comes from. The idea of “closing the circle” (growing, watering, and then aging the wine in the same natural environment) is as poetic as it is innovative.

"The bottles are submerged in the Potrerillos Dam, the very same place where the water that irrigates the vineyards comes from"

But what exactly changes in the wine? According to Gonzalo Capelli, general manager and participant in the first expedition, the underwater bottles maintain their color but transform their aromatic and flavor profiles. They become rounder, more harmonious, and achieve a concentration on the nose that surprises even the most demanding. On the palate, the blend of flavors is more intense, complex, yet fresh.

They have tested Petit, Malbec, blends, and even Chardonnay, among others, whose results are described as “crazy,” according to Capelli. The bottles are sealed with traditional corks, but protected with wax. Some corks may fail, which is a risk accepted within the experimental nature of the project.

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Today, these unique wines are available exclusively at the winery, in very limited editions. Visitors don’t just taste a different wine; they take home a story of adventure, nature, and exploration. “We want to show that wine is a living organism, and the way we age it changes everything,” summarizes Gonzalo Capelli from Foster Lorca.

Wapisa Winery: Winemaking in the Depths of the Atlantic

While Foster Lorca is a pioneer in submerging wines in freshwater, there is another Argentine winery doing something similar. Wapisa, a Patagonian winery, is part of the Mendoza-based company Fincas Patagónicas.

Before lowering their first bottle, the team conducted environmental studies, impact assessments, and collaborated with the University of Comahue to study how temperature, pressure, and movement would influence the wine. The goal was to carry out this experiment without harming the ecosystem. Thus, they submerged 1,500 bottles, sealed with wax-coated corks, in stainless steel cages 10 meters below the surface of the Atlantic Ocean, specifically in the San Matías Gulf.

It’s worth noting that this marine aging complements traditional barrel aging and produces a unique result. It is estimated that 3 years of aging in a winery is equivalent to 1 year underwater, highlighting the accelerated impact this underwater environment has on wine evolution. After eight months submerged, the wines emerge with a completely new sensory profile: greater fruit expression, velvety texture, integrated tannins, and surprising aromatic complexity.

"After eight months submerged, the wines emerge with a completely new sensory profile"

The varietal chosen to submerge was the Malbec from Finca San Javier, a Patagonian vineyard already notable for its character. The sea enhanced its virtues: bright color, more defined aromas, and a prolonged, elegant finish on the palate. Today, Wapisa continues exploring this technique with other varietals, always in small, exclusive batches.

The experience doesn’t end with the wine: visitors to Las Grutas can live this proposal firsthand. Through activities organized with professional divers, it is possible to visit the underwater cages and even “harvest” their own bottle from the seabed. A true winemaking adventure.