You have probably heard of people storing their wine in a cellar, but what about 20 metres below the ocean’s surface on the seafloor?

That is exactly what one South West winery is doing in Augusta, in WA’s Margaret River region.

WATCH THE VIDEO ABOVE: Southern hemisphere’s first underwater winery.

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Subsea Estate is the first open ocean winery in the southern hemisphere.

They do not just mature their wine underwater, but make it there too.

Co-founder and managing director Brad Adams said they put local Margaret River wines into custom vats anchored onto the seafloor.

“It’s under pressure, under a constant temperature, and that energy of the ocean keeps the yeast in suspension while it’s going through its fermentation,” Adams told 7NEWS.

“It’s producing flavours and textures that you just can’t get from a land-made wine.”

The custom vats are called Wine Reefs and were created by Subsea Estate’s French co-founder Emmanuel Poirmeur.

“We are doing our wine-making work in really, really strange conditions and we can’t control anything, so we are working really with the ocean,” Poirmeur said.

“Australia is one of the most important places, it was our first trial in the (southern) hemisphere, and the Southern Ocean is a dream.”

The idea was inspired by the 1988 discovery of thousands of perfectly preserved champagne bottles on board a 1916 shipwreck.

Brad Adams is a third generation fisherman who runs a successful abalone diving business in Augusta, so he already had all the dive equipment and boats to get the project off the ground.

“It stands out in the crowd, right? Because how many wineries are there that can say they’re actually underwater,” Adams said.

“That connection and people being able to grab their wine and tell a story is so strong.”

Subsea Estate has done three immersions, with plans to expand and export their product internationally.