About a year it was at the bottom of lake Constance: A barrel of red wine have recovered divers on Saturday from the Bay of Bregenz. Had sunk it there, the Austrian winemaker Josef Möth – to find out whether the impact of constant temperature of four degrees, the depth, the prevailing pressure, and the sparse light stay on quality and taste of the wine. The Wine has great hope in the outcome: “It may be that we have initiated with our Experiment of a new Era of wine storage,” he said.
A small glitch there was, however, in the case of the action: The Tank with 1000 liters of wine was, along with another Tank of white wine since may, 2019 on the lake of Constance reason, and actually had to be rescued on Saturday, the white wine. According to a spokesperson of Möth the two Tanks were in depth, not to distinguish, so that accidentally the red wine up was brought in. In this case, the barrel was hung in less than 60 meters deep in a mountain rope, with the help of Hebeballons raised and in the Bregenz harbour dragged. Later, the wine will be catered by experts and then as a special edition sold. The white wine remains until the autumn at the lake Constance.
white wine three years in a lake
Similar experiments have also been from other growers. The winery Balthasar Ress recessed, for example, white wine for around three years in a lake in the Rhineland-Palatinate.
lake Constance, but could also keep track of boat owners the trial with interest: The wine barrels were Packed in a special foil, in order to explore whether these deposits and a settlement of the in the lake of Constance widespread quagga mussels can prevent. First results show, according to the spokesperson, that this is the case.
