There's a Veuve Clicquot Champagne Cellar 131 Feet Underwater — and Guests Can Visit for the First Time This Summer

The Allure of the Aaland Vault: An Underwater Champagne Cellar

The story began in 2010 when divers discovered a shipwreck off the coast of the Aaland Islands, a Swedish archipelago. Inside the wreckage, they unearthed bottles of remarkably well-preserved champagne, including bottles of Veuve Clicquot dating back to the 1840s. The constant cool temperature, darkness, and high pressure of the deep sea environment had seemingly worked wonders, resulting in a champagne with an exceptionally vibrant and youthful profile. This discovery sparked the ambitious "Cellar in the Sea" project.

Building on this unexpected find, Veuve Clicquot launched an experiment, carefully placing bottles of its Yellow Label, Rosé, and Demi-Sec champagnes in a custom-designed cellar submerged in the same waters. The goal? To compare the aging process underwater to that of the traditional cellars on land. Initial results have been promising, suggesting that the underwater environment imparts a unique character to the champagne.

Visiting the Depths: A Once-in-a-Lifetime Experience

Now, for the first time, a limited number of guests will have the opportunity to witness this underwater marvel firsthand. Organized in partnership with diving experts, the experience involves a guided dive to the Aaland Vault. Imagine descending into the cool, dark depths, surrounded by the mysterious allure of the Baltic Sea, and finally reaching the steel structure housing the precious cargo. While the champagne itself remains undisturbed within the sealed cellar, divers will witness the unique environment and learn about the science behind this groundbreaking experiment.

Beyond the dive itself, the experience is carefully curated to highlight the legacy and innovation of Veuve Clicquot. Expect insightful briefings, discussions on the aging process, and, of course, a comparative tasting of champagnes aged both underwater and in traditional cellars. This allows guests to appreciate the subtle nuances and potential benefits of the deep-sea aging process.

The Science Behind the Submersion: Why Underwater Aging?

The success of the underwater aging experiment is attributed to several key factors:

• Constant Cool Temperature: The Baltic Sea maintains a consistently low temperature year-round, ideal for slow and even aging.
• Complete Darkness: The absence of light prevents oxidation, a key factor in preserving the champagne's delicate flavors.
• High Pressure: The increased pressure may influence the interaction of gases within the champagne, potentially leading to finer bubbles and a smoother mouthfeel.
• Minimal Vibration: The relatively still environment at the bottom of the sea minimizes disturbances that could affect the aging process.

These elements combine to create a unique environment that potentially enhances the champagne's complexity and longevity.

The Future of Champagne: Is Underwater the Way Forward?

While the Aaland Vault is currently an experiment, the results could have significant implications for the future of champagne production and storage. If further studies confirm the benefits of underwater aging, it could open up new possibilities for winemakers seeking to optimize the aging process and create even more exceptional cuvées. However, the logistical challenges and environmental considerations of underwater cellars must also be carefully addressed.

Details of the Experience

Here’s a quick overview of what the Veuve Clicquot Aaland Vault experience entails:

This unprecedented opportunity to visit the Veuve Clicquot underwater cellar offers a unique blend of adventure, scientific exploration, and luxury. For those passionate about champagne and seeking an unforgettable experience, a dive into the depths of the Aaland Vault promises a truly remarkable journey.

So, if you're looking for a unique and unforgettable champagne experience, consider exploring the depths of the Baltic Sea with Veuve Clicquot. It’s a chance to witness firsthand the innovative spirit of a legendary brand and perhaps even taste the future of champagne itself.