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Cellaring

1. To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15°C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.

2. Storing wine in a constant and controlled environment. This typically involves constant temperatures in the range of 55 degrees Fahrenheit and 60 percent humidity (to prevent the cork drying out). This is best achieved in controlled climate cellars rather than passive cellars. In addition, wine in bottles needs to be kept away from direct light, large variations in temperature and vibration which would prevent the settling of particles in wine.

 

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