Off northern Chile, divers perform a unique experiment by ageing wine bottles underwater. Instead of cellars, bottles are locked in metal cages and lowered up to 20 metres deep in the Pacific Ocean. The sea floor near Isla de Locos stays near 11°C with stable dark and cold, conditions ideal for wine ageing. This natural ocean cellar avoids light and sudden temperature changes, which hurt wine quality. Higher water pressure slows oxygen interaction through the cork, resulting in smoother tannins and balanced texture, said tasters. The project is led by divers working with Cava Indus 8 and ODC diving center. White and cool-climate grapes like Chardonnay, Sauvignon Blanc, and Pinot Noir respond best. Red wines show mixed results and are still being studied. The underwater ageing method echoes historical finds of well-preserved wines from shipwrecks in European seas. Besides quality, the ocean’s stable environment uses no electricity or refrigeration, cutting energy use and carbon footprint. Organizers say this method won’t replace traditional cellars but offers a natural way to explore wine ageing while reducing environmental impact. This experiment shows how the oceans may become winemakers’ new friend on the quest for great taste.