Conservation Food and wine pairing Tasting Conservation The perfect wine cellar is buried, with a constant temperature of 12 degrees, humidity naturally above 70% and has a dirt floor. This ideal cellar is unfortunately very rare. However, certain factors must absolutely be taken into account in order to preserve the wine so that it ages in good conditions: The temperature plays a main role, it determines the speed of evolution of the wine in the bottle. The higher it is, the faster the wine evolves. But more than the temperature itself, it is the variation in temperature that has the most impact. Any too rapid change in temperature is harmful for the wine. Slower variation, but moderate - avoid exceeding 19 ° C, will not cause damage. Having a cellar at constant 12 ° C is only interesting if you want to keep your wines for a very long time, because this temperature allows very slow aging. Humidity is the other fundamental factor for optimal conservation. A cellar that is too dry is really harmful to the conservation of bottles and causes irreparable damage. If the humidity is insufficient, ie below 70%, the corks will dry out and the wine will evaporate causing low levels in the bottles and premature oxidation. Too high a humidity is never harmful to the wine, it will only degrade the labels. The “taste of light”, a crippling aromatic deviance, can be revealed in the event of prolonged exposure of a white wine to light. A cellar must therefore remain as dark as possible and equipped with low intensity bulbs. Enfin, votre vin ne doit pas subir de secousses, ni de vibrations car celles-ci réveillent des bactéries qui affecteront la qualité du vin, et les ultra-sons peuvent dissoudre les matières colorantes ou les tannins. When are the wines ready to drink? This is a very frequently asked question. In addition to its initial potential, the shelf life of a wine depends essentially on the storage conditions. In a perfect cellar, as described above, the wines age much more slowly than in a room at 15 ° C and a little dry. It is therefore important to properly assess the quality of your cellar and to regularly check the condition of the bottles that you keep. There is no aging limit for wine and some bottles over a hundred years old are still incredibly young. It is also a matter of personal taste, if some like wines which develop the tertiary aromas of long aging, others prefer them on their fruit. The Art of Tasting Access the menu Close menu The House The story The style Our wines Our Domains The Art of Tasting Legal Notice Professional area Club News The Vine Cycle News Press reviews filter by French Articles English Articles Rest of the world Press area Media library Where to find our wines Contact Connections