{"id":11388,"date":"2025-12-08T15:30:55","date_gmt":"2025-12-08T15:30:55","guid":{"rendered":"https:\/\/daivings.lv\/?p=11388"},"modified":"2026-05-22T05:30:43","modified_gmt":"2026-05-22T05:30:43","slug":"sampaniesa-glabsanas-operacija-baltijas-jura","status":"publish","type":"post","link":"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/","title":{"rendered":"Champagne rescue operation in the Baltic Sea"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Exploring shipwrecks and searching for treasure requires top-notch <strong>technical knowledge<\/strong> and <strong>engineering precision<\/strong>This story is about a Swedish schooner. <strong>&quot;J\u00f6nk\u00f6ping&quot;<\/strong>, which was sunk in the Baltic Sea by a German submarine in 1917. The salvage expedition, which began almost eighty years later, became a showcase of deep-sea diving and heavy lifting engineering, uncovering a cargo that turned out to be one of the most valuable finds on the seabed.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Contents\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Vraka_atklasana_tehniska_izpete_un_kravas_manifesta_specifika\" >Wreck discovery, technical investigation and cargo manifest specifications<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Dziludens_izaicinajums_un_trimix_nirsana\" >Deep Sea Challenge and Trimix Diving<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Dekompresijas_protokoli_un_drosiba\" >Decompression protocols and safety<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Dziludens_vides_un_saglabasanas_faktors\" >Deep-sea environment and conservation factor<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Inzeniertehniska_glabsanas_operacija_kuga_pacelsana\" >Engineering salvage operation: ship lifting<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Kravas_parsteigums_konjaks_vs_sampanietis\" >Cargo surprise: cognac vs. champagne<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Korku_problema_un_inovativais_risinajums\" >The cork problem and the innovative solution<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/#Nobeigums\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Vraka_atklasana_tehniska_izpete_un_kravas_manifesta_specifika\"><\/span>Wreck discovery, technical investigation and cargo manifest specifications<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In 1997<\/strong> the shipwreck was located <strong>64 meters<\/strong> in depth, using <strong>side scan sonar<\/strong> technology. Another wreck was also found during the search \u2013 a Swedish steamer <em>\u00c4gir<\/em>, which was sunk on the same day by the same submarine, but this time the focus was solely on the \u201cJ\u00f6nk\u00f6ping\u201d and its unique cargo. <strong>Trimix<\/strong> divers found that the hull was <strong>perfectly preserved<\/strong> in one piece, the cold and dark environment of the Baltic Sea provided excellent protection. Damage was minimal \u2013 downed masts and a small hole caused by the scuttling carried out by<strong> German submarine U22<\/strong> crew.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The reason for the search for the wreck was the ship&#039;s main cargo, which was intended for Russian army officers. The cargo list included <strong>4400 bottles<\/strong> 1907 <em>Heidesieck Champagne \u201cGo\u00fbt Americain\u201d<\/em>, <strong>67 large barrels<\/strong> cognac (approximately 5,000 gallons or 25,000 bottles) and <strong>17 regular barrels<\/strong> of wine. The champagne bottles that were initially recovered were opened and reportedly tasted great. The diving team hoped that the cognac barrels would also be airtight.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"747\" src=\"https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-1024x747.jpg?v=1765208199\" alt=\"\" class=\"wp-image-11392\" srcset=\"https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-1024x747.jpg?v=1765208199 1024w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-300x219.jpg?v=1765208199 300w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-768x560.jpg?v=1765208199 768w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-16x12.jpg?v=1765208199 16w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-1000x730.jpg?v=1765208199 1000w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-550x400.jpg?v=1765208199 550w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-230x168.jpg?v=1765208199 230w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-350x255.jpg?v=1765208199 350w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil-480x350.jpg?v=1765208199 480w, https:\/\/daivings.lv\/wp-content\/uploads\/2025\/12\/German-submarine-U22-and-Jonkoping-ship-painting-by-pencil.jpg?v=1765208199 1184w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dziludens_izaicinajums_un_trimix_nirsana\"><\/span>Deep Sea Challenge and Trimix Diving<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The fact that the ship was at a depth of 64 meters greatly complicated the operation, requiring a transition to <strong>technical diving<\/strong>. Working at such a depth requires <strong>Trimix<\/strong> \u2013 a special breathing gas mixture consisting of <strong>oxygen<\/strong>, <strong>nitrogen<\/strong> and <strong>helium<\/strong>. The addition of helium is critical to reduce <strong>nitrogen narcosis<\/strong> (which becomes dangerous at depth) and <strong>oxygen toxicity<\/strong> impact, allowing divers to perform precise tasks.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dekompresijas_protokoli_un_drosiba\"><\/span>Decompression protocols and safety<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The deep-sea environment was <strong>slow<\/strong> and <strong>dangerous<\/strong>The water temperature was freezing and visibility was poor. To reduce the risks, divers were only allowed to work on the bottom of the wreck. <strong>15 minutes at a time<\/strong>. Then they had to rush immediately with <strong>diving lift<\/strong> on the surface ship <strong>recompression chamber<\/strong>To prevent <strong>caisson disease<\/strong>, caused by the formation of nitrogen and helium bubbles in the blood, divers had to spend up to <strong>6 hours<\/strong>by slowly reducing the pressure under controlled conditions.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dziludens_vides_un_saglabasanas_faktors\"><\/span>Deep-sea environment and conservation factor<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The depths of the Baltic Sea created ideal conditions for preserving champagne. At a depth of approximately 64 meters, there is a constant, low temperature, which is from <strong>2\u00b0C to 4\u00b0C<\/strong> all year round. These conditions, which are similar to <strong>for an excellent wine cellar<\/strong>, effectively halted the maturation process of champagne, which would otherwise have happened much more quickly in the heat. Thanks to the low temperatures and darkness, the drink remained almost unchanged for 80 years.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Inzeniertehniska_glabsanas_operacija_kuga_pacelsana\"><\/span>Engineering salvage operation: ship lifting<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Given the high costs and time constraints of deep-sea diving, a radical engineering solution was developed: the ship had to be moved closer to the surface.<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Tunneling:<\/strong> Divers worked to create <strong>tunnels under the ship&#039;s hull<\/strong>so that heavy loads can be wrapped around it <strong>steel cables<\/strong>.<\/li>\n\n\n\n<li><strong>Lifting:<\/strong> Was brought to the place <strong>giant floating crane<\/strong> (almost 30 meters high), which was a big challenge in the open sea.<\/li>\n\n\n\n<li><strong>Moving the wreck:<\/strong> The crane slowly lifted the J\u00f6nk\u00f6ping off the bottom and held it in place for about <strong>1 meter below the water surface<\/strong>This step drastically facilitated lifting the cargo from easily accessible depths.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kravas_parsteigums_konjaks_vs_sampanietis\"><\/span>Cargo surprise: cognac vs. champagne<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">After lifting, rescuers began to remove barrels and bottles, but were in for a big surprise regarding their state of preservation:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cognac:<\/strong> Soft <strong>oak barrels<\/strong> had deteriorated. Seawater had slowly seeped through the wood, <strong>replacing cognac<\/strong> with salt water. Unfortunately, most of the contents of the 67 barrels were irreparably damaged.<\/li>\n\n\n\n<li><strong>Champagne:<\/strong> Unlike barrels, <strong>glass bottles<\/strong> and the cold environment had proven to be an ideal means of preservation. The prestigious champagne, which experts considered undrinkable, was <strong>in excellent quality<\/strong>.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Korku_problema_un_inovativais_risinajums\"><\/span>The cork problem and the innovative solution<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Even after lifting, there were technical difficulties with the champagne bottles caused by a decrease in water pressure:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pressure imbalance:<\/strong> At 64 meters, the external water pressure was almost identical to the pressure inside the bottle, thus holding the cork in place even if the retaining wires (muselet) had rusted.<\/li>\n\n\n\n<li><strong>Cork removal:<\/strong> As the bottle rose, the external pressure dropped dramatically, allowing the internal gas pressure to <strong>to uncork<\/strong>.<\/li>\n\n\n\n<li><strong>Innovative Solution:<\/strong> To prevent the corks from flying out, rescuers developed a quick and innovative method: as soon as the bottle was lifted, a <strong>wire mesh<\/strong>, which was quickly reinforced by <strong>strong wire<\/strong>, thus mechanically preventing the cork from being lost and the drink from spoiling. Thanks to this quick action, more than 2,000 bottles of champagne were saved.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nobeigums\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The J\u00f6nk\u00f6ping salvage operation revealed that underwater treasure hunting is a high-tech industry. The project demonstrated the engineering ability to adapt to extreme conditions, starting with <strong>Trimix<\/strong> use to overcome great depths, ending with the array <strong>floating crane<\/strong> effective use. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the end, contrary to initial expectations, not cognac, but perfectly preserved <strong>1907 Champagne<\/strong> The cargo became a trophy worth millions, which continued its existence in cold storage warehouses, waiting for buyers. As expedition leader Klaus Berval said: \u201cWhen you decide to go after something, you have to do it to the bitter end. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There is no other way.\u201dExploring shipwrecks and searching for treasure requires top-class <strong>technical knowledge<\/strong> and <strong>engineering precision<\/strong>This story is about a Swedish schooner. <strong>&quot;J\u00f6nk\u00f6ping&quot;<\/strong>, which was sunk in the Baltic Sea by a German submarine in 1917. The salvage expedition, which began almost eighty years later, became a showcase of deep-sea diving and heavy lifting engineering, uncovering a cargo that turned out to be one of the most valuable finds on the seabed.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>","protected":false},"excerpt":{"rendered":"<p>Exploring shipwrecks and searching for treasure requires the highest level of technical expertise and engineering precision. This story is about the Swedish schooner \u201cJ\u00f6nk\u00f6ping\u201d, which was sunk by a German submarine in the Baltic Sea in 1917. The salvage expedition, which began almost eighty years later, became a masterpiece [\u2026]<\/p>","protected":false},"author":166,"featured_media":11389,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1591],"tags":[],"class_list":["post-11388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kugu-vraki"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u0160amp\u0101nie\u0161a gl\u0101b\u0161anas oper\u0101cija Baltijas j\u016br\u0101 - Daivings.lv<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/daivings.lv\/en\/champagne-glass-operation-baltic-sea\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0160amp\u0101nie\u0161a gl\u0101b\u0161anas oper\u0101cija Baltijas j\u016br\u0101 - Daivings.lv\" \/>\n<meta property=\"og:description\" content=\"Ku\u0123u vraku izp\u0113te un d\u0101rgumu mekl\u0113\u0161ana prasa augst\u0101k\u0101s klases tehnisk\u0101s zin\u0101\u0161anas un in\u017eeniertehnisko precizit\u0101ti. \u0160is st\u0101sts ir par zviedru \u0161oneri &#8220;J\u00f6nk\u00f6ping&#8221;, kuru 1917. gad\u0101 Baltijas j\u016br\u0101 nogremd\u0113ja v\u0101cu zem\u016bdene. 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