It is not your average wine cellar.But the Spanish seabed may produce a better quality of beverage than any old underground storeroom.Vast numbers of bottles are being submerged in a major study to see if a marine environment really does produce a tastier tipple.In the lab, the boffins have plenty to go on for their analysis. Aquatic cameras and monthly checks by divers have been tracking the wine’s evolution off the Basque Country’s coast.