The winemaking process starts above ground, but after three months of aging, the wine is placed in clay jugs called amphorae and then into the sea it goes. The amphorae are placed in cages, locked up, and weighed down with rocks to age. It will chill underwater for one to two years before visitors dive for their wine.
This method leaves the wine more prone to leaks, but Adivo Vina takes steps to prevent that. In addition to a cork and the clay jug, the bottles have two layers or rubber to keep the good stuff inside.