Edivo Vina uses a unique, subaquatic method in which wines are tightly sealed in terracotta amphoras and aged for one to two years at 18 to 25 meters below the water’s surface.
The team behind the concept say that the process improves the quality of the drop thanks to the natural coolness and perfect silence its the surroundings.
Plus the layer of shells, coral and algae that coat the amphoras make for a uniquely beautiful souvenir option.
Travellers can even don their diving gear to explore the set up as well as the nearby shipwreck at the bottom of the Mali Ston Bay.
This article originally appeared on 7Travel.