Underwater storage has some upsides for wine aging: perfect temperature, no light, a lack of air, constant pressure, and gentle rocking that keeps yeast particles circulating.

The underwater conditions are thought to emulate the critical ageing factors that influence the flavour of wine: consistent temperatures, the absence of light, air, and movement.

Some winemakers claim they’ve achieved a similar effect by aging bottles on the ocean floor, attributing low temperatures and increases in pressure to the wines’ accelerated maturation. One winemaker who aged bottles of Champagne at sea claimed the process imparted a slightly briny, mineral-forward flavor.