WINE - PREMIUM MALVAZIJA NAUTICA

White wine aged in the sea is a specialty that combines viticulture and the unique natural conditions of the marine environment. This aging method, known as underwater wine aging, is an innovative technique based on ancient practices but with a modern twist. Wines aged in the sea acquire specific characteristics due to the unique environment, which includes constant temperature, complete darkness, pressure and gentle sea currents.

Key characteristics of such a wine:

- Taste and aroma:

The wine often develops a more rounded and complex flavor.
Subtle marine notes are present, reminiscent of minerals and salt, but the wine does not become "salty".
The aroma can be more refined, with an emphasis on fresh, floral and fruity notes.

- Physical characteristics of the bottle:

Bottles are often covered with natural deposits of marine organisms such as shells, algae and coral, which gives them a unique appearance.
This natural "patina" acts as a seal of the marine environment.

- The aging process:

The wine is matured in hermetically sealed bottles that are placed in cages and lowered to the seabed.
The marine environment provides stable conditions: a constant temperature (usually around 12–14 °C), complete darkness and minimal vibrations.
The pressure at depth helps create different conditions for maturation than on land.

White wine aged in the sea is ideal for special occasions and culinary experiences due to its special story, unique aromatic characteristics and exclusivity. Here are some examples of where you can use it, because of its freshness and subtle marine notes it is excellent in combination with dishes that highlight the flavours of the sea:

- Seafood: Oysters, mussels, shrimp or lobster.

- Fish: Baked white fish such as sea bass, sea bream or hake, in a simple preparation.

- Sushi and sashimi: Japanese dishes where the subtle aromas of the wine come to the fore.

- Light cream cheeses: Such as burrata, mozzarella or fresh goat cheeses.