Power of the sea is capable of shaping cliffs and forming beaches. Power of the sea is capable of shaping our special wines thanks to its constant pressure and temperature. Even it sounds impossible, everyone who tried wines aged at the seabed will agree that difference in aging is much faster than in traditional wine cellars. From our experience best results happen on depth of 20 meters and for time period of 1 year. Constant pressure, temperature, absence of light and noise, gentle constant currents are all beneficial for aging wine using this method. This idea has been inspired by news that wreck found in the Aland archipelago in 2010 contained wines and champagnes that have been perfectly preserved. Whole process begins with choosing wines that are suitable for this method of aging. Next step is waxing top of the bottles to make sure that wine will not get contaminated with sea water. When everything is ready, wines need to be places on depth of 20 meters and secured in metal cages facing down to make sure that cork is wet all the time and to lower chances of contaminating wine. Every 2 weeks sample is taken out so wine can be checked and so we can follow process of aging. 1 year after placing wine at the sea bottom it is ready for consumption. Result is wine which has improved taste, all the aromas are much more refined and bottles themselves are unique looking.