Including the process of bringing wine bottles to the bottom of Ha Long Bay, also known as the process of lowering the bottom of sea-soaked wine.
According to a representative of Vung Vieng Trading, Service and Tourism Co., Ltd. - a unit that has soaked tens of thousands of bottles of wine on the bottom of Ha Long Bay for many years - before being brought to the seabed, the wine bottles are reinforced with caps to prevent high pressure underwater, in order to avoid water entering the wine bottle during soaking.
The wine is soaked in locations with natural seawater flow. Throughout the process of incubation at the bottom of Ha Long Bay, the wine is not only under seawater pressure but also subjected to the impact of continuous ocean currents and two tidal ups and downs every day.
At this depth, the wine is completely unaffected by UV rays, and is incubated in an environment with natural water temperatures, which vary with each season of the year.
These special conditions have created a completely different incubation process from traditional wine soaking methods. Wine has a slow "ripening" time; the ingredients blend more naturally, bringing a smoother, more balanced wine quality.
To ensure safety during soaking, each jar will link 7 to 9 bottles of wine into a unified block. This method helps limit the risk of being swept away by waves and currents, while contributing to protecting the marine environment, avoiding the spread of individual bottles if unfavorable weather occurs.
The bottoming stage is an important step for the wine to have enough time to be deeply incubated under the sea, helping the flavor develop harmoniously, and the wine quality becomes softer and rounder.
However, this is only a part of the sea soaking process. To create a natural biological rough crust on the outside of the bottle - a characteristic mark of Ha Long Bay sea, the wine also continues to go through the next specialized soaking stage. After that, the new wine bottles are picked up, treated with the biological and organic parts attached to the surface, disinfected, cleaned the bottles and completed the packaging stage before reaching customers.
