Matured under the surface: Abysse Blanc de Blancs

Off the coast of a remote French Island, at a depth of 200ft, a few hundred bottles sit on the ocean floor in the Celtic Sea.

An ageing process which started 48 months before its underwater voyage is only complete after an additional 12 months of ageing in France’s cool waters submerged in total darkness at a steady temperature of 55°F. Brower Family Wines has obtained 60 bottles and with high anticipation has finally released the ocean-aged Champagne to select customers in June, 2017.

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