The initiative aims to analyse how marine conditions, such as constant pressure, stable temperature, and absence of light, influence wine maturation compared to traditional cellar methods. On 24 April 2026, samples were collected from bottles and a barrel that had been submerged for over a year for technical testing.

Since March 2025, approximately 3,000 bottles have been placed on the seabed. Quinta do Canhoto is testing a 2023 Alicante Bouschet using various methods, including a 225-litre French oak barrel, which organisers consider a world premiere.

According to preliminary assessments by winemaker Jorge Páscoa, wines aged underwater show a slightly faster evolution, while demonstrating greater elegance and smoother tannins.

The project includes technical monitoring of the company Adega do Mar and support from the Municipality of Albufeira. In addition to the oenological component, the process gives the bottles a unique visual aspect through the natural attachment of organisms, such as oysters and barnacles.

Strategically, the producers plan to launch premium tastings later this year and are considering experiences where visitors can collect their own bottles. The evaluation process continues with quarterly tastings to determine the ideal time for the final harvest.