Production of sparkling wine is a demanding job. Areas that are undergoing fermentation and aging bottles must have specific conditions of temperature and humidity, almost complete peace, without the presence of light. All these sharp set criteria significantly affect the quality of the individual that champagne is actually a product of the metabolism of yeasts. Fermentation occurs in the bottle in the course of 90 days, followed by a period of maturation on the lees for at least two years.

In order to achieve the most favorable conditions are digging deep cellars in many wine regions of the world, and up to 70 meters under the ground ("Champagne"). Having learned about the conditions prevailing in the sea at a depth of 30 meters, in Vrbnicka bay near the cellar, bottles filled žlahtina suspended in separate cages at that depth. This was followed by fermentation, for the first time in the world, at a depth of 30 meters below the level of the Adriatic Sea, in Vrbničko waters.