M. Hostomme Abysse Ocean-Aged Champagne

A steady temperature and lack of light is an ideal environment for aging Champagne, but only a few houses in France take that to the extreme by aging their liquid underwater. Abysse is one of those, a Grand Cru Brut that 12 months under the sea off the coast of Southern France locked in a steel cage, after 48 months of aging on the lees in stainless-steel tanks and Burgundy French oak barrels. Abysse is the only ocean-aged Champagne being exported to the United States, with only 60 bottles being made available.

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