Hurtigruten recovers Arctic-aged Barolo from ocean depths

Hurtigruten, in collaboration with the Italian organic winery Rivetto, has completed an experiment involving the underwater aging of Barolo wine. A total of 1,002 bottles were submerged at a depth of 34 meters in the Arctic Ocean near Kirkenes, Norway, at 70 degrees north latitude.

The bottles aged for one year under extreme conditions, including absolute darkness, water pressure of four bar, and temperatures between five and six degrees Celsius. Prior to this submersion, the wine from Serralunga d’Alba had already spent 24 months in traditional oak barrels.

Henrik Dahl Jahnsen, President of the Norwegian Sommelier Association, noted a distinct difference during initial tastings compared to control bottles aged in traditional cellars. He described the ‘Arctic Barolo’ as having a brighter, more youthful ruby color and a more precise aroma profile of wild fruits and flowers, with fresher and crisper tannins. The resulting ‘Arctic Barolo’ will be served exclusively on Hurtigruten ships traveling along the Norwegian coast.