Emmanuel Poirmeur, winemaker at Egiategia, offers a unique winemaking experience by vinifying his wines underwater in the Bay of Saint-Jean-de-Luz. His audacious concept blends passion, innovation, and tradition, creating wines with a surprising aromatic profile, a density of red fruit, and a capacity for transporting the senses. Discover the winemaking adventure of a pioneer of new winemaking worlds, who skillfully rehabilitates an old 18th-century building to craft exceptional wines.
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Egiategia
Egiategia is a counter-cultural adventure born on the French Basque Coast. In 2008, Emmanuel Poirmeur, an agricultural engineer and oenologist, chose to create an estate where there was no winemaking tradition: between the ocean and the mountains. A blank slate, embraced as such, to invent a new way of thinking about wine.
Egiategia's unique character stems from an intuition that became reality: the aging and secondary fermentation of wines underwater. Emmanuel filed a patent for underwater immersion as early as 2007. Some vintages are thus aged at a depth of 15 meters in the bay of Saint-Jean-de-Luz, where the pressure, darkness, and thermal stability provide an unprecedented environment for the wine. An experimental, yet thoughtful approach, never a mere gimmick.
The first Chardonnay vines were planted in 2009, and then an old 18th-century building was renovated into a winery in Socoa in 2011. Without dogma, Emmanuel views viticulture ... Lire plus
