How Cellar Box Meets Requirements for Cellaring Wine

SUCCESSFUL LONG TERM CELLARING OF WINE DEPENDS ON THREE BASIC REQUIREMENTS   HOW THE CELLAR BOX MEETS THESE THREE BASIC REQUIREMENTS

1. TEMPERATURE

  • Temperature must be maintained within the narrow range that allows wine to develop and to improve with bottle age. This narrow range has two aspects, daily fluctuation and annual fluctuation.
  • Daily fluctuation must be minimal. It is this fluctuation, if wide enough, which causes the greatest harm to maturing wine. It should not exceed 2°C within a 24 hour period.
  • Annual fluctuation should not be wider than a 12°C-14°C, low point in winter and a 22°C-24°C, high point in summer.

 

1. TEMPERATURE

  • The Cellar Box is moulded using high density cellular styrene.
  • A minimum thickness of 5cms, gives it insulation properties that limit daily fluctuation to 1°C.
  • Correctly used, the Cellar Box keeps the annual range of fluctuation between a low of 12°C - 14°C, in winter and a high of 21°C - 23°C in summer.
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2. HUMIDITY (FOR BOTTLES WITH CORK CLOSURES)

  • Humidity in the cellar must be sufficient to prevent the outer end of the corks from drying out, but not so great as to promote the growth of moulds.
  

2. HUMIDITY

  • Cellular Styrene assumes the humidity of the surrounding atmosphere and changes are gradual, giving the Cellar Box a suitably humid environment that is stable and draught free.

3. LIGHT

  • The ultra violet component of natural light is damaging to stored wine. Its effect is to prematurely eliminate the tannins which are important for the development of bouquet in mature wine.

 

3. LIGHT

  • Cellular styrene excludes the ultra violet component of natural light.
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