The wine cellar
The ideal wine cellar
The aim of Winest is to pay attention to every detail in the creation of a wine cellar. It will be designed and built following the taste of our clients, always preserving the criteria of functionality for the proper storing of the bottles of wine.
The cellar, which is the place capable of transforming wine into emotion, becomes an ideal one when two complementary and fundamental principles coexist.
The objective principle is the compliance with the parameters and rules for the conservation of the bottles. The subjective principle is comfort: the wine cellar has to be shaped on you.
The objective principle is the compliance with the parameters and rules for the conservation of the bottles. The subjective principle is comfort: the wine cellar has to be shaped on you.
Reference parameters
Humidity
The relative humidity of the wine cellar should be between 70 and 80-85%. In a dry environment the cork will tend to shrink, letting the wine come into contact with air, causing oxidation; in the bottle lying down the cork remains in contact with the wine, which keeps it moist and elastic, so it will better adhere to the neck of the bottle.zbr>Thus lying down, the bottle removes the air bubble, normally found between the cork and the wine and the absence of oxygen reduces the possible development of bacteria that may be present in the cork. The materials and techniques used in the construction must ensure that the cellar can "feed" the humidity naturally transmitted from the subsoil, appropriately regulated.
The relative humidity of the wine cellar should be between 70 and 80-85%. In a dry environment the cork will tend to shrink, letting the wine come into contact with air, causing oxidation; in the bottle lying down the cork remains in contact with the wine, which keeps it moist and elastic, so it will better adhere to the neck of the bottle.zbr>Thus lying down, the bottle removes the air bubble, normally found between the cork and the wine and the absence of oxygen reduces the possible development of bacteria that may be present in the cork. The materials and techniques used in the construction must ensure that the cellar can "feed" the humidity naturally transmitted from the subsoil, appropriately regulated.
Temperature
It’s a priority to keep the room temperature as constant as possible: above 10 °, but not over 18 °. The optimum temperature is around 10-12 ° for white wines and 12-15 ° for red wines.
Too much heat favors the polymerization while cold boosts the precipitation of polyphenols: because of the abrupt alternation of the two processes these substances do tend to deposit in quantity, depleting the wine.
High temperatures accelerate the evolution of wine and cause its premature aging, compromising its quality (over 25 ° many volatile components can irreparably deteriorate). High temperatures can also cause dilation, with an increase in volume that can lead to the wine coming out or causing skip the cap. Since the cold air is heavier, it is possible to find a thermal difference between the floor and the ceiling: we will therefore arrange the white and sparkling wines at the lowest altitudes, rising with the rosés, red wines and, higher up, the important reds.
It’s a priority to keep the room temperature as constant as possible: above 10 °, but not over 18 °. The optimum temperature is around 10-12 ° for white wines and 12-15 ° for red wines.
Too much heat favors the polymerization while cold boosts the precipitation of polyphenols: because of the abrupt alternation of the two processes these substances do tend to deposit in quantity, depleting the wine.
High temperatures accelerate the evolution of wine and cause its premature aging, compromising its quality (over 25 ° many volatile components can irreparably deteriorate). High temperatures can also cause dilation, with an increase in volume that can lead to the wine coming out or causing skip the cap. Since the cold air is heavier, it is possible to find a thermal difference between the floor and the ceiling: we will therefore arrange the white and sparkling wines at the lowest altitudes, rising with the rosés, red wines and, higher up, the important reds.
Light
The cellar must be dark. Exposure to natural or fluorescent light acts as a trigger for oxidative processes; wines exposed directly to sunlight will undergo through a rapid degradation, due to the rise in temperatures. Therefore, the average lighting value of the cellar should not exceed 250/300 lux.
The cellar must be dark. Exposure to natural or fluorescent light acts as a trigger for oxidative processes; wines exposed directly to sunlight will undergo through a rapid degradation, due to the rise in temperatures. Therefore, the average lighting value of the cellar should not exceed 250/300 lux.
Vibrations
It’s very important not to shake the bottles, but rather to protect them from any vibration that could stress the cap, reducing its elasticity and thus favoring the penetration of air, a cause of oxidation and a possible harbinger of bacterial contamination.
Furthermore, any sediments could be kept in suspension by the continuous movements. For example, it is a good norm to keep washing machines far from the cellar. If the building is close to roads with heavy traffic / public transport, we will find suitable solutions to "suspend" the bottle collectors with special anti-vibration joints.
It’s very important not to shake the bottles, but rather to protect them from any vibration that could stress the cap, reducing its elasticity and thus favoring the penetration of air, a cause of oxidation and a possible harbinger of bacterial contamination.
Furthermore, any sediments could be kept in suspension by the continuous movements. For example, it is a good norm to keep washing machines far from the cellar. If the building is close to roads with heavy traffic / public transport, we will find suitable solutions to "suspend" the bottle collectors with special anti-vibration joints.
Smell
To best preserve the wine, the environment must be well ventilated and protected from strong smells, both of chemical origin (paint, petrol, exhaust car) and natural (cheeses, salami, onions, truffles). These odors, through the cork, could contaminate the wine: a good ventilation, in addition to limiting smells, counteracts the formation of mold and fungi that could pollute the cork and, subsequently, the wine in the bottle.
To best preserve the wine, the environment must be well ventilated and protected from strong smells, both of chemical origin (paint, petrol, exhaust car) and natural (cheeses, salami, onions, truffles). These odors, through the cork, could contaminate the wine: a good ventilation, in addition to limiting smells, counteracts the formation of mold and fungi that could pollute the cork and, subsequently, the wine in the bottle.
Create your cellar