{"id":39257,"date":"2022-05-25T00:00:00","date_gmt":"2022-05-24T22:00:00","guid":{"rendered":"https:\/\/www.crowdfarming.com\/non-categorise\/egiategia-du-vin-fermente-sous-locean\/"},"modified":"2026-05-06T10:33:13","modified_gmt":"2026-05-06T08:33:13","slug":"egiategia-du-vin-fermente-sous-locean","status":"publish","type":"post","link":"https:\/\/laruchequiditoui.fr\/what-the-field\/fr\/sur-le-terrain\/egiategia-du-vin-fermente-sous-locean\/","title":{"rendered":"Egiategia, du vin ferment\u00e9 sous l\u2019oc\u00e9an"},"content":{"rendered":"<p>Sur les hauteurs de Socoa, autour de la baie de Saint-Jean-de-Luz, les visiteurs curieux peuvent go\u00fbter un vin qui a ferment\u00e9 dans les profondeurs de la mer.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena04-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>Vous sentez ce go\u00fbt citronn\u00e9 ?,<\/em> lance avec enthousiasme le vigneron Emmanuel Poirmeur, fondateur d\u2019Egiategia, \u00e0 propos du vin qu\u2019il vient de servir. Il s\u2019agit du blanc Artha, le <em>100 % immerg\u00e9<\/em> ou <em>brut de cuve oc\u00e9ane.<\/em><\/p>\n<p>Il le produit \u00e0 partir de raisins cultiv\u00e9s par d\u2019autres vignerons. Ses locaux situ\u00e9s \u00e0 Socoa surplombent la baie de Saint-Jean-de-Luz, offrant une vue splendide \u00e0 l\u2019entrepreneur et aux sept autres salari\u00e9s de l\u2019entreprise. Au fond de la baie, \u00e0 une quinzaine de m\u00e8tres sous l\u2019oc\u00e9an, plusieurs cuves remplies de vin ayant subi une premi\u00e8re fermentation sur terre, en cuve inox classique, subissent la seconde : une vinification sous-marine.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena11-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p>Ce proc\u00e9d\u00e9 unique au monde, Emmanuel Poirmeur l\u2019a fait breveter \u00e0 deux reprises, en 2007 et en 2017. L\u2019id\u00e9e d\u2019immerger le vin pour lui trouver de nouveaux ar\u00f4mes singuliers lui vient en 2001, lorsqu\u2019il travaille en Argentine. L\u00e0-bas, les conditions pour rendre les vins p\u00e9tillants sont recr\u00e9\u00e9es artificiellement. Il r\u00e9alise que les m\u00eames caract\u00e9ristiques se trouvent naturellement sous la mer : de l&#8217;obscurit\u00e9, de la pression, une agitation soutenue et une temp\u00e9rature basse stable.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena15-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>\u00c7a fait 10 000 ans qu\u2019on fait les m\u00eames gestes. Tout le monde pense tout conna\u00eetre sur le vin, mais en r\u00e9alit\u00e9 on ne conna\u00eet rien.<\/em> De quoi donner envie \u00e0 Emmanuel de tenter quelque chose de nouveau. Quelques ann\u00e9es plus tard, en 2008, il passe \u00e0 l\u2019action en cr\u00e9ant Egiategia, au Pays basque, dont sa famille est originaire. C\u2019est ici qu\u2019il r\u00eavait, d\u00e8s l\u2019\u00e2ge de 8 ans, de s\u2019installer d\u00e9finitivement pour vivre de sa passion du vin.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena08-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p>Les premi\u00e8res tentatives d\u2019immersion ont \u00e9t\u00e9 faites dans des cuves en b\u00e9ton, mais aujourd\u2019hui le breuvage en cours de fermentation repose dans des cuves en polym\u00e8res que l\u2019entreprise fait fabriquer, pour qu\u2019il puisse \u00eatre mieux expos\u00e9 aux fluctuations des mar\u00e9es.<\/p>\n<p>Lors de cette deuxi\u00e8me fermentation alcoolique sous-marine, les pressions et d\u00e9pressions dues \u00e0 la mar\u00e9e qui monte et qui descend modifient le m\u00e9tabolisme des levures qui transforment le sucre en alcool. Cela permet notamment de r\u00e9v\u00e9ler des ar\u00f4mes particuliers. <em>Ce remuage ne serait pas tol\u00e9rable sur terre. Une telle pression et agitation artificielles 24h\/24h seraient tr\u00e8s \u00e9nergivores et polluantes<\/em>, explique l\u2019ing\u00e9nieur agronome de formation.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/photo2drone-\u00a9JulienBinet-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p>Ainsi plusieurs fois par an, une \u00e9quipe de trois plongeurs vient placer des cuves de vin au fond de la baie en les attachant \u00e0 15 m\u00e8tres au fond de l\u2019eau, au niveau de la digue de l\u2019Artha, qui prot\u00e8ge les cuves des temp\u00eates hivernales. Elles y restent <em>en moyenne, quatre ou cinq mois pour que la fermentation soit compl\u00e8te<\/em>, pr\u00e9cise Emmanuel.<\/p>\n<p>Pour accrocher les cuves, un syst\u00e8me d\u2019ancre \u00e9cologique a \u00e9t\u00e9 mis au point : <em>Plut\u00f4t que des blocs lourds et massifs reli\u00e9s \u00e0 une cha\u00eene o\u00f9 les bateaux s\u2019accrochent, mais qui perturbent les \u00e9cosyst\u00e8mes \u00e0 chaque pose sur le fond ou d\u00e9placement, nous ins\u00e9rons \u00e0 la main dans le sable des <a href=\"https:\/\/professionnels.ofb.fr\/sites\/default\/files\/pdf\/documentation\/Rex-econavigation_06-mouillage-vis2019.pdf\" target=\"_blank\" rel=\"noopener\">vis<\/a> \u00e0 anneau, peu encombrantes, qui limitent la distorsion de l\u2019espace marin. Personne ne regarde ce qu\u2019il se passe sous l\u2019eau or c\u2019est primordial d\u2019avoir un impact \u00e9cologique moindre.<\/em><\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena16-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p><em>Gr\u00e2ce \u00e0 cette deuxi\u00e8me fermentation sous-marine, on retrouve les ar\u00f4mes de jeunesse du vin, tr\u00e8s proches du fruit<\/em>, explique Emmanuel. <em>On arrive \u00e0 emprisonner des ar\u00f4mes simples et purs que les viticulteurs connaissent, quand ils d\u00e9cuvent<\/em> (quand ils vident la cuve apr\u00e8s la toute premi\u00e8re fermentation, en s\u00e9parant le jus des peaux, NDLR)<em>, mais auxquels les consommateurs ne sont pas familiers.<br \/> <\/em><\/p>\n<p>Vient ensuite l\u2019\u00e9tape de s\u00e9lection des cuv\u00e9es, au sous-sol des locaux d\u2019Egiategia. Emmanuel choisit les vins immerg\u00e9s suffisamment go\u00fbteux pour \u00eatre embouteill\u00e9s tels quels \u2013 il s\u2019agit des Artha, les brut de cuve oc\u00e9ane \u2013 et ceux qu\u2019il va m\u00e9langer au m\u00eame vin, \u00e0 la diff\u00e9rence pr\u00e8s que celui-ci a v\u00e9cu toutes ses fermentations sur terre. Cet assemblage terre-oc\u00e9an a \u00e9t\u00e9 nomm\u00e9 Dena Dela, c\u2019est-\u00e0-dire <em>quoi qu\u2019il en soit<\/em> en basque, un clin d\u2019\u0153il \u00e0 l\u2019esprit de libert\u00e9 de la c\u00f4te basque.<\/p>\n<p>Chaque fruit a la recette de cuisine qui lui convient le mieux et certains raisins n\u2019ont pas encore trouv\u00e9 celle qui les valorise.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena07-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n<p>Emmanuel poss\u00e8de en effet des vignes, \u00e0 quelques kilom\u00e8tres de l\u00e0, \u00e0 Urrugne, qui permettent de classiques cuv\u00e9es terrestres. Le raisin ne convenait pas pour le proc\u00e9d\u00e9 atypique de vinification sous-marine : <em>Mes chardonnays sortaient de l\u2019eau moins bons aromatiquement, on perdait le terroir. Chaque fruit a la recette de cuisine qui lui convient le mieux et certains raisins n\u2019ont pas encore trouv\u00e9 celle qui les valorise. Je pense aux c\u00e9pages destin\u00e9s au bas des rayons de supermarch\u00e9 ou \u00e0 la distillation, comme l\u2019ugni blanc ou le colombard. Ces raisins ne sont pas intrins\u00e8quement mauvais. En les abordant diff\u00e9remment, sous l\u2019eau par exemple, on parvient \u00e0 les r\u00e9v\u00e9ler.<\/em><\/p>\n<p>R\u00e9sultat, le vigneron travaille avec des raisins sur lesquels personne ne parie. Il se les procure aupr\u00e8s de viticulteurs des Pyr\u00e9n\u00e9es-Atlantiques, du Gers, des Landes et du nord de l\u2019Espagne. Des raisins bio du c\u00e9page malbec de la r\u00e9gion bordelaise, jug\u00e9s d\u00e9s\u00e9quilibr\u00e9s dans leur zone de production, ont ainsi fait merveille apr\u00e8s un passage sous l\u2019eau. D\u2019autres cuv\u00e9es capsule de ce type refl\u00e8tent r\u00e9guli\u00e8rement l\u2019\u00e9ventail des essais de cet explorateur du go\u00fbt.<\/p>\n<p>Cette recherche pour revaloriser<em> des raisins mal-n\u00e9s, au mauvais endroit et avec le mauvais nom<\/em>, a pay\u00e9. Le vin d\u2019Egiategia est pr\u00e9sent sur une centaine de tables \u00e9toil\u00e9es, notamment au Grand H\u00f4tel de Biarritz et au Kaiku \u00e0 Saint-Jean-de-Luz.<\/p>\n<div class=\"wrapper-p\"><img src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2022\/05\/egiaTegia_isabellemiquelestorena03-scaled-768x512-1.jpg\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" class=\"attachment-medium_large size-medium_large\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sur les hauteurs de Socoa, autour de la baie de Saint-Jean-de-Luz, les visiteurs curieux peuvent go\u00fbter un vin qui a ferment\u00e9 dans les profondeurs de la mer. Vous sentez ce go\u00fbt citronn\u00e9 ?, lance avec enthousiasme le vigneron Emmanuel Poirmeur, fondateur d\u2019Egiategia, \u00e0 propos du vin qu\u2019il vient de servir. Il s\u2019agit du blanc Artha, [&hellip;]<\/p>\n","protected":false},"author":147,"featured_media":39258,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[497],"tags":[],"class_list":["post-39257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sur-le-terrain"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Egiategia, du vin ferment\u00e9 sous l\u2019oc\u00e9an - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laruchequiditoui.fr\/fr\/what-the-field\/sur-le-terrain\/egiategia-du-vin-fermente-sous-locean\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egiategia, du vin ferment\u00e9 sous l\u2019oc\u00e9an - WTF\" \/>\n<meta property=\"og:description\" content=\"Sur les hauteurs de Socoa, autour de la baie de Saint-Jean-de-Luz, les visiteurs curieux peuvent go\u00fbter un vin qui a ferment\u00e9 dans les profondeurs de la mer. Vous sentez ce go\u00fbt citronn\u00e9 ?, lance avec enthousiasme le vigneron Emmanuel Poirmeur, fondateur d\u2019Egiategia, \u00e0 propos du vin qu\u2019il vient de servir. 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Vous sentez ce go\u00fbt citronn\u00e9 ?, lance avec enthousiasme le vigneron Emmanuel Poirmeur, fondateur d\u2019Egiategia, \u00e0 propos du vin qu\u2019il vient de servir. 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