Immersion of 300 bottles of Crémant d’Alsace from Muré wine estate at 25 meters depth, under the Colmar water sports base. A scientific experience in collaboration with the UHA, the INRAe, the IFV, the CIVA and the emblematic sommelier, Serge DUBS. The objective is to identify the eventual differences between aging under water and aging in a cellar. The first results will be available in two years!
