The wines we store are, for us, treasures that we want to preserve in the best conditions. We must therefore bear in mind the three factors that most influence the stability of wines in our wine cellar or warehouse: light, humidity and temperature.
Light causes the so-called photochemical phenomena that, in clear bottles, can determine quick and important changes. Direct light on clear bottles determines, in a short space of time, a change in colour that will be particularly visible in the case of white wine. Even in green bottles, the ultra-violet rays cause the oxidation of the tannins and a quicker evolution of the wine in question. Therefore, it is advisable to store the bottles inside their cardboard boxes or, if they are in a wine cellar, to ensure the cellar has as little light as possible.
Humidity should lie between 60 and 75%, which will allow the corks of the bottles, which should always be stored lying down, to be damp enough to preserve their elasticity. But excess humidity (above 80%) can lead to the appearance of unwanted mould.
The ideal temperature is 11-12ºC (52 to 54ºF), however temperatures between 10 and 14ºC (50 to 57ºF) are acceptable. One must bear in mind that the higher the storage temperature, the faster the wine will evolve and, therefore, the shorter its lifespan in a wine cellar or warehouse will be.
The evolution of wines over time varies from one wine to another, even if they are made from the same grape varieties and are from the same year. Therefore, with a private wine cellar, it is advisable to taste a bottle of each wine every year. Ideally, it should be drunk at the stage that gives us the most pleasure, and it is only by regular tasting that we can determine when this time will be.
