Not all wines will require special temperature controlled spaces. Many whites and champagnes will not benefit from extended aging. Wines purchased for immediate consumption, that have already reached their peaks, need only be brought to serving temperature. Although the chemical process of aging takes place best at 55 F., the wine will not be damaged upon touching 57 or for that matter 65. The longer the required aging period, the more important the temperature will be.
Consistency is more important than the precise degree.
If no suitable naturally cool space is available, there are any number of active temperature controlled devices available. If larger capacities are desired, prefabricated rooms which include the insulated walls, racking, and cooling device, can be provided. When buying or designing a temperature controlled cellar, serious thought should be given as to the future capacity requirements. You don't want to outgrow your space in a year. It is generally more efficient, both in cost and space, to buy one large unit rather than two smaller ones of equal capacity.