Spain has about twenty wineries that produce this type of wine, but there is no consensus among producers, tasters and sommeliers regarding their benefits. The harvest, production and fermentation of underwater wines does not differ from those produced on land.
It is at the moment of their maturation where the influence of the sea comes into play. Many of them complete a first phase of aging in barrels before submerging themselves in the ocean and resting at a depth of between 15 and 20 meters in cages.