The new way of aging wine is drawing attention from everyone all over the world.
A winemaker is aging red wine under the sea off the coast of Croatia, an environment the winemaker calls ideal.
The wine is kept at a constant 59 degrees and 65 feet below the sea surface.
Two main problems with the underwater aging was water getting into the bottles and also protecting the bottles from sunlight.
They used wax seals and placed the bottles in vases (amphoras) - making them look like finds from a Roman shipwreck.
The amphoras were kept on the seafloor in cages from about two years.
This seawater aged wine is sold at restaurants - and the owners say the wine tastes "smoother and rounded."