Seafloor Storage No.1
Seafloor Storage Wine
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Varietal: Shiraz / Cabernet Sauvignon / Merlot
Alcohol/Vol: 13.5%
Size: 750ml
Storage: 6 months of oak aging followed by 12 months of undersea storage
Depth of underwater wine aging: 18 meters.
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Varietal: Cabernet Sauvignon / Marselan
Alcohol/Vol: 14.6%
Size: 1L
Storage: 12 months of oak aging followed by 12 months of undersea storage
Depth of underwater wine aging: 18 meters.
2015
China’ SSN01 began to research and development
In the R&D process, more than 10 wines, more than 30 corks, seven sea areas, and various methods of underwater wine storage were selected.
The raw materials used in SSN01 are sourced from the Golden Times Winery, which is owned by the company. The grape raw material management strictly follows the "5S" rule of species, sun, sand, sea, and selected to ensure the intrinsic quality of the grapes. The wine grape varieties selected for winemaking, such as Cabernet Sauvignon, Syrah, Merlot, and Malbec, have the potential for aging and produce wines with a solid body and tight structure. To ensure the quality of each grape, manual picking is carried out from 5 to 8 in the morning during the grape harvest season, and only full and well-colored grapes are selected for winemaking.
2017
After two years of continuous exploration, the Seafloor Storage N0.1 was successfully developed in 2017.
2018
In August 2018, the first domestic mass-produced Seafloor Storage N0.1 was officially launched.
The Seafloor Storage N0.1 R&D team strives for excellence in every aspect, from grape selection to underwater storage and aging. Each stage is strictly controlled, and coupled with the unstable natural environment, the annual production of Sea Cellar No.1 is limited to only 50,000 bottles.
Dynamic wine storage conditions
Constant temperature: Water temperature is kept at around 15-18℃ throughout the year.
Constant humidity: The wine is stored in a marine environment with constant humidity.
Avoidance of light: The Sea Cellar is dark and the moderate darkness is perfect for wine maturation.
Regular seawater movement: The ocean current provides dynamic bottle aging, accelerating the wine maturation process.
Depth and pressure: The wine is stored at a depth of 18 meters in the ocean, creating a balanced pressure that solves the leakage problem caused by high internal bottle pressure in traditional wine cellars.
12 months of underwater aging: After 12 months of ocean aging, the wine has a noticeably higher mineral content, resulting in a full-bodied and delicate taste with a long aftertaste, and a longer shelf life.
6 Innovations
Innovative aging: Sea Cellar is dynamic underwater aging, breaking from traditional land-based static aging.
Cultural innovation: The attachment and growth of marine organisms on the wine bottles turn the wine into a natural artistic creation
Packaging innovation: The use of wax-sealed ship anchor seals, anti-counterfeit labels on the bottom of the bottle, and custom-made ship-shaped wooden boxes all represent the unique identity of the Seafloor Storage N0.1.
Traceability innovation: The NFC tag on the bottleneck provides each Sea Cellar wine bottle with a unique identity.
Innovative food and wine pairing: The Seafloor Storage N0.1 is a perfect match for seafood.
Ideological innovation: This wine has challenged people's traditional cognition of wine and introduced innovative ideas in the industry.
“The Seafloor Storage N0.1 has been aged in the ocean for a long time, causing the bottle to be covered with many marine organisms. Each bottle has undergone natural design and is unique and irreplaceable. These are things that humans cannot make and achieve.”
Li Hua
International grape and wine expert;
Founder of the Chinese grape and wine engineering discipline;
Honorary Dean for Life of the Wine Institute at Northwest A&F University;
Director of the Asian Grape and Wine Technology Development Center of the International Organization of Vine and Wine (OI.V)
