The ideal cellar - Part I

You often hear wine enthusiasts and connoisseurs say, “I have a Barolo that is thirty years old” or “tonight with friends, I’m opening a Amarone that is fifteen years old.”
Sometimes, you read articles that seem like science fiction: “Vertical tasting of Soave starting from 1990.”

But how is it possible to drink such old wines? Many will wonder. Others, smiling, will say there are "crazed" people who exaggerate in the world of wine. Yet, it is possible, and we guarantee, as enthusiasts, that the greatest emotions are experienced when a wine manages to age well in the bottle and becomes a solemn wine.

To achieve good results, we must not rely solely on the quality of the product and its ability to withstand time.
The most important thing is to have a suitable cellar! How many people say, “I will drink this wine in ten years” or “it’s a bottle that cost me an arm and a leg, but I’m saving it for my daughter's wedding…”
Well, this can be said if you know you have these conditions, which we will now discuss together!

Humidity
Did you know that in most cases, cellars have incorrect values for this parameter?
Yet, it is one of the decisive factors for the good aging of wine: humidity must be between 70 and 80%.
If it is lower, there is a risk that the cork dries out on the surface and, through osmosis, draws the liquid from the bottle. Yes, because cork is porous and the wine passes through the cellular interstices.
If the wine reaches the outside, it oxidizes due to the presence of oxygen, ruining everything, including the internal contents. Logically, we always consider the bottle placed horizontally!

Temperature
It is another determining value. A parameter that greatly affects the living particles of the wine. Excessive temperature fluctuations are negative for aging. Usually, the temperature should be kept as close as possible to values of 10 – 14°C. So be careful with basements, watch out for garages. Also, be cautious with home shelving in living rooms. If it’s too hot, the wine evolves very quickly, and the developmental parameters risk exceeding the acceptable limits.

Bernardo Pasquali

Do you want to know the other conditions for an ideal cellar?
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