Bodega La Grieta, vins sous la mer.

Cette ville pittoresque a été le site choisi, le 28 Avril 2012, pour faire trempette Bodega La Grieta bouteilles à une profondeur de 17 mètres, sous une pression de 2,7 bars et une température d'environ 17 ° C. Les bouteilles ont été en descente à une vitesse de 3 mètres par minute jusqu'à ce qu'il atteigne le fond de sable rocailleux.

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.