This cuvée of Egiategia is named after the dike in front of which the wine tanks are immersed for the second alcoholic fermentation. As soon as the vats are removed from the ocean, the wine is bottled. Artha reveals a unique aromatic profile and a very fine perlage that only this underwater vinification can give.
A first cold fermentation (17ºC) in concrete tanks with indigenous yeasts. A fermentation protocol similar to that used for Syrah, with early separation of the marc cap and juice before the end of alcoholic fermentation. Then, part of this wine undergoes a second fermentation (tirage or prise de mousse) in immersed vats.
Aromas of kirsch cherries with very soft tannins.
ALCOHOL CONTENT 13,5%
In 2007, Emmanuel Poirmeur filed a patent for subsea wine vinification and ageing. This new technique involves using the sea to deliver all the physical conditions needed for winemaking: pressure, darkness, constant temperature and - most important of all – motion generated by tides.
Since 2008, EGIATEGIA has carried out fermentations in tanks immersed 15 metres deep in the Bay of Saint-Jean-de-Luz. This stage corresponds to the second alcoholic fermentation, also known as sparkling method or “tirage” or “prise de mousse” in sparkling winemaking processes. This stage supports the often neglected or little known yet essential role of yeasts in the winemaking process.