Just a few simple rules
for proper wine storage

Just a few simple rules are required for proper wine storage:

Store the bottles on their sides. This prevents the corks from drying out and becoming hard, causing them to lose their pliancy and shrink, to the detriment of wine quality.

With the passing of time, wine undergoes a biological aging process. Harmful bacteria and enzymes thrive at high temperatures, and for this reason bottles of wine should be stored in a cool place. The temperature should remain constant because temperature swings can cause tartaric precipitation at low temperatures and precipitation of protein substances when they rise. It has been proven that wines stored at a constant temperature of 4°C remain acceptable for at least two years, those stored at 15°C for 20 months and those at 25°C for 7-9 months.

Light can also alter wine. The cellar in which wine is to be stored must not be exposed to strong light. It is for this reason that green, brown or yellow bottles that filter out certain light wave frequencies are normally used.

For good preservation, a wine cellar must have the following essential qualities:
- a minimum level of ventilation
- a minimum level of moisture
- be dark
- utilize wooden shelving
- have a constant temperature of between 13 and 15 degrees Centigrade
- not be located too close to a road, busy rail line or other source of strong vibrations
- not be located near heating systems or fuel storage areas
- offer the possibility of laying white wines at lower levels (to keep them cooler) and red wines in the upper area (because of variations in room temperature)
- the cellar should not contain cured meats or other foodstuffs that could transmit odors to the wine
- the bottles should never be dusted, but the cellar must be clean.