Cheers! I’m just popping down to get a drink, dear! 

AN amazing underwater winery at El Poris de Abona offers an exclusive experience for wine lovers, at around 18 metres deep.

And Roberto Gonzalez, head of Bodega Submarina, is certain that this is the first time underwater wine-tasting has been carried out, anywhere in the world,

The idea comes from a Tenerife-based company, in Poris, and, after sampling the wine, the divers are invited to indulge in various cheeses from Arico.

The Platform (methacrylate bell) where the tasting takes place, can accommodate up to eight people, and the experience comprises two parts: the first is the tasting, from a selection of wines embracing 11 wineries, which have been matured at 18 metres deep.

The second part is then to have lunch at the Bodegas Monje, in El Sauzel. This consists of more wine-tasting, comparing those which have been matured over three months, underwater, to those maturing in the more traditional way!

González, who believes the experience is a must for those tourists who enjoy a dive or two, said: “We are able to enjoy this experience, thanks to the tools from professional diving, which we can now use for recreational diving.

“They offer the customer a unique experience of being 18 metres under water, while able to remove the regulator as well as the mask, and appreciating the environment, tasting wine and eating cheese.”

The Tenerife underwater winery is the first permanent installation of its kind, used specifically for maturing wine.

The concrete-and-steel structure houses several cellars inside, with an initial capacity of 5,000 bottles. And the premises are secure because the contents are locked behind a steel door.

Although other experiences relating to the aging of wines on the ocean floor have already taken place in the Canary Islands, none offers the safety and guarantees of Bodega Submarina de Canarias.

Obviously, the wine-tasters must have some basic diving experience, as well as a love of wine, to enjoy this activity!


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Posted by on Jan 4 2019. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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