A constant temperature

The temperature of a wine cellar dedicated to ageing wines must be constant, ideally at 12 °C, although slight variations can be tolerated within a range from 10 °C to 14 °C. In a colder cellar, the complex maturation process slows down. The ageing process stops if the situation persists. In a warmer cellar, the maturation process accelerates. If the temperature remains too warm too long, the wine eventually collapses without reaching its peak, and without having developed its full potential. But the most important is to maintain a constant and uniform temperature. in fact, repeated and sharp changes in temperature are particularly harmful because they alter the vivacity of the wine.