Egiategia is a counter-current adventure born on the French Basque Coast. In 2008, Emmanuel Poirmeur, an agricultural engineer and oenologist, chose to create a winery where there was no winemaking tradition: between ocean and mountains. A blank slate, embraced as such, to invent another way of thinking about wine.

The singularity of Egiategia lies in an intuition that has become reality: the aging and secondary fermentation of wines underwater. As early as 2007, Emmanuel filed a patent for underwater immersion. Some vintages are thus aged 15 meters deep in the Bay of Saint-Jean-de-Luz, where the pressure, darkness, and thermal stability offer a unique environment for the wine. An experimental, yet thoughtful approach, never a gimmick.

The first chardonnay vines were planted in 2009, then an old 18th-century building was rehabilitated into a cellar in Socoa in 2011. Without dogma, Emmanuel conceives viticulture and winemaking as a long creative process, where every gesture counts. Wine is not an end in itself, but the visible culmination of a broader journey.

Egiategia thus offers wines that seek less to convince than to challenge. Wines designed to suspend time, evoke emotions and memories, and invite reflection. A unique experience, to be discovered on-site, by appointment, as another pretext to return to the Basque coast.