Sipping wine in the British Virgin Islands just got a little more exciting. 

Rosewood Little Dix Bay has unveiled the first—and only—underwater wine cellar in the Caribbean region, allowing guests of the recently revamped five-star resort to enjoy vino that has been aged in a fresh, new way beneath the waves. 

The novel maturation method uses the natural conditions of the sea to age the wine. Select bottles will be stored in steel cages in the waters off the resort’s coastline, with currents, pressure, and temperature all impacting the wine within. 

Aging on the seabed is not a new concept, of course. Pierluigi (Piero) Lugano of Bisson created what could be considered the first underwater cellar back in 2009, submerging 6,500 bottles of Abissi sparkling wine (2008 vintage) off the coast of Portofino. The winery says the currents give the sparkling distinctive aromas and structure.

Similarly, Rosewood says the process softens tannins and acidity in the wine while preserving its aromatic profile. It also impacts aesthetics: Each bottle returns to land coated with coral, algae, and other marine oddities, becoming a uniquely beautiful and highly drinkable artifact. The wines will be served exclusively through the resort’s 10-course chef’s table experience, complementing the fresh vegetables and herbs from the resort farm and the ocean delicacies straight from the sea. 

The move comes as travelers seek out singular culinary experiences beyond the typical resort dinner and predictable hotel wine list. The initiative also ties into Rosewood’s broader ethos of incorporating the best of the British Virgin Islands across the hotel’s dining destinations. Rosewood Little Dix Bay is home to three restaurants and one bar, with Sugar Mill serving up classic Caribbean cuisine and craft cocktails, Reef House offering fresh farm-to-table dishes, and Pavilion spotlighting local ingredients in shared plates of comfort food. The Rum Room, meanwhile, slings signature cocktails from the 1960s and ’70s, as well as rare and aged rums. 

The chef’s table experience is hosted in the private Rockefeller Room at Sugar Mill and costs $425 per person. That includes two glasses of ocean-aged wine. Bookings are subject to availability and can be made via Rosewood.