Clay amphorae in steel cages on the seabed at 20m, encrusted with coral and shellfish, holding maturing Plavac Mali red wine…Clay amphorae in steel cages on the seabed at 20m, encrusted with coral and shellfish, holding maturing Plavac Mali red wine. Divers swim among them and the bottles are recovered, shell-crusted, for tasting ashore, the encrustation becomes part of the label. Founded in 2011, the first underwater winery in the world. The sea provides constant 15-17°C temperature, total darkness and gentle pressure, conditions cellars try to replicate. The idea came from amphorae recovered from Roman wrecks in these waters whose wine had survived two millennia. Anchorage: Anchor in the sheltered Pelješac channel, good holding, quiet cruising ground. Hazards: Standard boat-dive care. More