Monaco’s underwater cellar
The sea does not transform a product, it shapes it.
Deep within the Monaco breakwater, ZEPHYR matures premium wines, champagnes, spirits and condiments beneath the sea.
Underwater maturation
What the sea brings
The sea naturally brings together singular conditions, which accompany the product’s evolution throughout its immersion.
Stable temperature
Far from the swings of the open air, the temperature changes little, and slowly.
Total darkness
In the submerged compartments, no light reaches the bottles.
Natural pressure
The pressure of the water bears on every bottle, day and night.
Constant movement
The movement of the sea accompanies the product throughout its maturation.
By ZEPHYR
Your craft, the time of the sea
Maturing an existing cuvée, adapting a product or creating a range designed for the sea: every collaboration is built to measure. The product remains yours; it receives the by ZEPHYR signature, a unique number and an immersion certificate.
- 01Developthe product, the protocol, the duration
- 02Accompanypreparation, immersion, monitoring, traceability
- 03Enhancean identity, a story, a signature
The place
At the heart of the Monaco breakwater
The hollow compartments of the breakwater’s embankment, designed to break the energy of the waves, become a true underwater cellar. An existing structure, operated from the quay, under constant surveillance.
- usable
- ≈ 500 m²
- bottles
- ≈ 175,000
The house
Experts of the sea and of wine
An underwater filmmaker, a world freediving champion, a commercial diver and an oenologist: a complementary team, brought together in Monaco by a shared ambition.
Jimmy Golaz
Founder & managing director
Pierre Frolla
Ambassador & environmental vision
Bruno Navarro
Underwater operations
Gérald Lafont
Oenological expertise & business development
“Our first ambition is to have no impact. The next will be to have a positive one.”
Let’s talk about your project
Every house, every product and every ambition is different. Tell us about yours.