Bodega La Grieta, wines under the sea.

This picturesque town was the site chosen, on April 28, 2012, for dipping bottles Bodega La Grieta at a depth of 17 meters, under a pressure of 2.7 bar and a temperature of about 17 ° C. The bottles were descending at a speed of 3 meters per minute until it reaches the sandy rocky bottom.

This area is one of the ends of the edge more prominent towards the sea and where there are more currents. Bottles remain there for three months to see what effects can have on wine these conditions and then compare these with the fermenting wine and resting on land in stainless steel tanks, the sound of the waves of the Atlantic Ocean and the strong winds that lash the coast of Lanzarote.

Ricardo Socas, is the owner of the winery, and his greatest concern is to keep experimenting, as it has always been passionate about the underwater world. After diving in many places in the world and to have participated in different competitions underwater photography has wanted to put all that experience into his wine La Grieta.