A little bit ofhistory
The relationship between the sea and wine is lost in history.
2,500 years ago, in ancient Greece, the islanders of Chios had a secret that they jealously guarded: that of keeping the grapes for a few days in the sea and eliminating the external waxy substance, called bloom, to then have a faster drying and succeed to keep the wine aromas and substances.
The ancient Romans mixed sauces wines , in which the sun-dried grapes were mixed with sea water, to accelerate ripening and prevent acetification.
In more modern times, legends have spread about intact bottles recovered from the wrecks of sunken ships, which are said to have unique flavors .