Roederer cellars Champagne bottles underwater

Written by Harpers Editorial team

Wednesday, 04 June 2008

Established Champagne house Louis Roderer has announced it will be cellaring a number of bottles underwater off the coast of Mont Saint Michel in a test run.

The small island, just off the Normandy coast, has already been tested by a number of French wineries as an alternative to traditional cellaring methods.

Louis Roderer has ordered divers to place several dozen bottles of its Brut Premier label on the Saint-Malo Bay seabed, reports the Guardian.

Bottles are dropped 15 metres underwater along the coast of the tidal island - the constant temperature (10 degrees), the undulating current and lack of UV damage are said to recreate ideal cellar conditions.

Experts will assess how the Champagne has faired from underwater storage in 12 months time.

Sandra Owen said:

	Not sure about this story - Great press no doubt but not sure it will catch on in the long run. Would be great to be involved in the tasting though!
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