The Palau government and a group of Japanese winemakers are planning to sink 30 thousand bottles of Japanese wine 60 feet into the water and leave them there for a year.
Eight types of wine, from dry whites to full-bodied reds, will be submerged.
The operation is based on a theory that the stable water temperature will provide perfect conditions for wine aging.
At the end of the one year aging process the wine, which has been provided at no cost by the Japanese companies involved, will be shared equally between Palau and the companies.
If the process is a success, the business would be handed over to the private sector in Palau in its second year.