Subscribe to the Escaramujo Club and get 10% off your wines
ESCARAMUJO WINES
Underwater Winery
Where Wine Meets the Sea
Each bottle of Escaramujo Wines is a microcosm of the ocean – a unique
sensory experience where the flavour of wine and the essence of the sea
come together in perfect harmony.
Located in the heart of the Costa del Sol, near the Strait of Gibraltar, where
the majestic currents of the Mediterranean and Atlantic oceans converge, we
elevate wine ageing to an entirely new and innovative level. Within a maritime-
administrative concession, sharing space with the cultivation of oysters and
scallops, our wines undergo a unique process of underwater ageing, gently
rocked at depths of between 20 and 30 metres for several months.
Escaramujo Wines is a one-of-a-kind underwater winery, nestled in the
spectacular Costa del Sol, near the Strait of Gibraltar.
Here, we merge our passion for wine with the magic of the ocean, ageing
white, red, and sparkling wines at depths of 20 to 30 metres. In this
exceptional environment, the sea not only shapes and refines the character of
each wine, but also envelops each bottle with its own imprint, creating a
perfect synergy between oenology and marine life.
Carefully selected from various regions of Spain, our White, Red and
Sparkling Wines undergo an extraordinary evolution beneath the sea.
Between September and July, each bottle dances with the currents, micro-
ferments, matures, softens and transforms, enhancing its organoleptic profile
in a truly incomparable environment.
Another layer of magic unfolds on the outside. Thanks to the nutrient-rich
waters and the natural protection provided by the oyster hatchery and the
concession, our bottles become living canvases.
Barnacles, polychaete worms, macroalgae, sponges, corals, bivalves, and
more colonise the surface of each bottle, leaving their imprint on the glass or
becoming calcified over it.
All around them, marine life flourishes: starfish, various species of crabs,
shrimp and even octopuses find refuge in our ageing cages, creating a fascinating symbiosis between wine and ocean.
A natural dance in which each bottle becomes a capsule of the sea, containing
not only an exceptional wine, but also the living essence of the deep.
PIONEERS
Víctor M. Gómez Romero
Graduate in Business
Administration and Management from the University of Málaga, Víctor M.
Gómez Romero has an extensive professional background across multiple
sectors. In 2019, driven by his interest in business expansion and his passion
for the world of wine, he decided to broaden his knowledge in oenology and
venture into the wine trade – a journey that, curiously, began during a paella
among friends.
An entrepreneur, visionary, and passionate wine enthusiast, his tenacity and
innovative spirit led him to take a bold step in his career. At the age of 40, he
brought to life an ambitious and disruptive project: the creation of Escaramujo
Wines, an underwater winery that fuses tradition and innovation in a truly
unique environment.
A demanding yet exhilarating challenge that transforms each bottle into an
authentic expression of the sea and of time.
Khwamé Paloeloe Helder. (Palú)
An aquaculture engineer and marine biologist of Dutch origin, with a
remarkable career in exploring and managing marine ecosystems across
various seas and oceans.
Palú manages a 25-hectare maritime concession dedicated to the offshore
cultivation of scallops and oysters, optimised in the fertile waters of the
Alboran Sea.
With over 20 years of experience, he has developed an innovative method for the sustainable farming of bivalves, becoming a benchmark in high-quality aquaculture.
In perfect synergy with Escaramujo Wines, Palú has transformed a biological challenge into a competitive advantage.
What was once an obstacle to bivalve growth — the proliferation of epibiont organisms such as barnacles — has now become a natural benefit.
These species have found in the smooth and opaque surface of wine bottles a new habitat, allowing bivalves to grow optimally without the added burden on their shells.
This collaboration between bivalve farming and underwater wine ageing not only optimises both processes, but also reinforces a sustainable production model where marine ecosystems and oenological innovation exist in perfect harmony.