On June 19-20, 2026, the Portugal municipality of Sines will host the second edition of an international underwater wine aging tourism event, positioning the Alentejo Litoral as a destination for innovative wine-and-sea experiences. Industry professionals, researchers, and enthusiasts will gather in the Setúbal district to explore how submerged bottles are reshaping both the wine sector and coastal tourism.
Why This Matters:
• Unique product differentiation: Underwater wine aging has generated commercial interest, with producers reporting premium pricing potential for ocean-aged bottles. The Adega do Mar operation reports demand across international markets.
• Tourism engine: The event consolidates Sines as a destination where visitors can dive to retrieve bottles, taste ocean-aged wines, and attend masterclasses led by international experts.
• Scientific interest: Comparative tastings show underwater wines develop distinctive characteristics including greater minerality, velvety texture, with some practitioners reporting aging acceleration equivalent to additional years in traditional cellars, though research is ongoing.
• Environmental synergy: The submerged structures function as artificial reefs, attracting marine biodiversity while producing premium products.
An Atlantic Laboratory for Wine Innovation
The Subaquatic Wine Tourism Experience, organized by the Portuguese Wine Tourism Association (APENO), the Regional Tourism Board of Alentejo and Ribatejo, and the Sines City Council, brings together winemakers, sommeliers, researchers, and journalists from Portugal, Spain, and Italy. The two-day program combines practical immersion with academic sessions, offering attendees the chance to accompany divers from Adega do Mar as they retrieve bottles from submerged structures between 11:00 and 13:00 on Friday, June 19.
Joaquim Parrinha, the agronomist and diver behind Adega do Mar, launched Portugal's flagship underwater cellar in 2015 off the coast between Sines Marina and Porto Côvo Island. Today, the operation stores bottles from 26 Portuguese producers, with infrastructure capacity exceeding one million units—including wine, gin, rum, beer, olive oil, and honey. The project demonstrates how sea temperature stability, total darkness, hydrostatic pressure, and tidal motion create conditions that differ from traditional land-based cellars.
What This Means for Residents and Visitors
For those living in or visiting Portugal's Alentejo coast, this initiative offers tourism experiences that extend beyond conventional wine trails. Public diving sessions begin at 15:00 on Friday, June 19, allowing participants with basic diving certification to visit the underwater cellar. The program accommodates varying levels of engagement: attendees can taste wines at 16:30–18:30 comparative tastings, where sommelier Rodolfo Tristão leads side-by-side evaluations of ocean-aged versus land-aged bottles, or participate in a multi-course author's dinner with wine pairing that evening.
On Saturday morning at 10:00, June 20, the international conference "Submerged Wines: Trends and Global Dialogue" features Pedro Martinez from Spain's Bodegas Verónica, Pierluigi Lugano from Italy's Bisson Società Agricola (known for the Abissi sparkling wine aged in the Portofino Marine Protected Area), and Ramiro Carbajo from Bodegueros Quinta Esencia. Their presentations offer perspectives on how different coastlines—from the Basque Bay of Plentzia to Croatian shores—are exploring seabed storage for wine production.
The Economics of Ocean Aging
Producers pay €12 to €48 per bottle for underwater aging services through Adega do Mar. According to practitioners, market interest in ocean-aged wines has created premium pricing opportunities, though specific sales figures and pricing data remain proprietary within individual producer operations. The bottles acquire distinctive aesthetic characteristics: shells, algae, and mineral encrustations cling to the glass, creating visual differentiation valued by collectors.
José Santos, president of the Regional Tourism Board of Alentejo and Ribatejo, frames the initiative as a showcase of the Alentejo Litoral's capacity to innovate using natural resources. "The sea and wine meet here authentically, contributing to territorial valorization and regional attractiveness," he noted. For Álvaro Beijinha, mayor of Sines, the second edition of the event "confirms Sines as a territory of innovation and connection to the sea," reinforcing the municipality's positioning as a destination for experiences that blend wine, tourism, and knowledge.
How Submersion Alters Wine Chemistry
According to research from the University of Évora and practitioner observations across Europe, underwater aging creates measurable sensory differences. Tasters report heightened minerality, smoother mouthfeel, with some describing "maritime sensations" on the palate. Aromatically, the wines exhibit more intense primary fruit and floral notes compared to control samples. However, results vary based on initial wine quality and varietal characteristics, indicating that the marine environment is one of several factors influencing final outcomes.
The practice exists in a regulatory grey zone. Portugal currently lacks specific legislation governing underwater aging. Internationally, the U.S. Food and Drug Administration has raised concerns about direct seawater contact due to potential contamination risks, permitting only land-based systems that simulate marine conditions. Portuguese stakeholders have called for clear rules and procedures to ensure food safety and environmental sustainability as interest in the sector grows.
Global Movement, Local Opportunity
Spain operates the most established programs—Crusoe Treasure in the Basque Country has over a decade of experience producing ocean-aged wines—while Italy has pioneered projects such as Bisson in Liguria. Portugal's Adega do Mar operates on a comparable scale with integrated enotourism, biodiversity study, and commercial production. Chile, France, Croatia, Australia, and Argentina have launched experimental programs, though Europe remains the center of development.
Maria João de Almeida, president of APENO, sees the event as evidence of Portuguese wine tourism's capacity for innovation and the country's positioning in developing new wine-linked experiences. The challenge ahead is converting emerging interest into sustained value—ensuring that participants and future visitors become advocates for a region bridging ancient maritime heritage with experimental viticulture.
Practical Details for Attendees
Registrations for the Subaquatic Wine Tourism Experience are managed via apeno@enoturismodeportugal.pt. For specific information regarding attendance eligibility, program costs, venue location, and required certifications (diving certification recommended for water activities), interested residents and visitors should contact the organizers directly. The program accommodates industry professionals, journalists, researchers, and qualified amateurs. For residents of the Alentejo or those traveling from Lisbon (approximately 160 km north), the June 19-20 weekend offers the opportunity to witness this emerging sector—much like the bottles resting below the Atlantic surface, developing distinctive characteristics over time.
The convergence of marine conservation, experimental viticulture, and destination branding in Sines demonstrates how secondary coastal cities can develop specialized tourism offerings. The immediate result is observable: an industrial port town is now recognized for wine innovation, and the sector continues to attract international attention and visitor interest.
