The limited-batch, unique bottles, covered with mussel shells, were aged for more than 10 months at a depth of 60 metres in the Atlantic Ocean, off the coast of Brittany, in France. The fourth edition of the Abyss has come from a long way to reach our shelves. The base wine of the 2015 vintage was made from a blend of the three champagne varieties in equal proportions. The bottling for the second fermentation was followed by three years of lees ageing, before it was disgorged in March 2019. A few months later, it was transported to Stiff Bay, where it rested at the bottom of the ocean for more than a year. The same pressure outside and inside the bottle, a constant temperature of 2-4 °C, and an oxygen- and light-free environment create incomparably ideal conditions for ageing champagne. It’s a rich and fresh champagne with a special character, with aromas of ripe fruit, fresh citrus, apple, quince, chalk and iodine. The palate is salty, mineral and refreshing, with hints of pear, apple, rhubarb and chamomile.