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To age wines

A knowledgeable wine enthusiast knows that to reach their full potential, wines must be aged in special conditions, which are seldom found in naturally. The environment in which a wine matures will determine whether it becomes a wonderful product or a terrible one. It is of the upmost importance, therefore, to age your wine in optimal conditions, whatever the size of your collection.

Ageing is a very important step in improving wine and our expertise will  ensure that your wine cabinet provides the optimal conditions for ageing and preservation.


These are the essential requirements for the proper ageing of the wine:



All our wine cabinets will allow you to age and store your wines in such conditions.

Wine is alive and has a lifecycle :

Wine is alive. That is why we must pay special attention to its development and ageing. 


There is a difference between "preservation" and "ageing". To Preserve is keeping wine intact or in the same state over time. Thus, a wine will only stay intact once it has developed all its oenological qualities. And in order to obtain them it must first age in optimal conditions.


The wine lifecycle is defined by four phases:


- Maturation: refining period, which lasts from juce draining until bottling.

- Ageing: Period which takes wine to its peak. The wine is becoming increasingly complex and the bouquet is formed.

- Peak: Period during which the wine reaches its best oenological quality.

- Decline: Time in which the wine begins to lose its qualities. It degrades faster or slower depending on the year. The degradations are physical, chemical and bacterial.

More information about wine cabinet for ageing :

The ageing of a wine is a delicate but crucial step in the life of a wine: it is what will determinate whether it becomes a wonderful product or a terrible one. That is why there are parameters to be met and which should not be overlooked to ensure that your wine ages in optimal conditions.

Our different models of wine ageing cabinets are designed to recreate all the optimal conditions found in a natural wine cellar.


The most important thing is to store your wines at a stable temperature of between 10 and 14 ° over the long term.

Moderate variations in temperature will not alter your wines if they occur in just in the short term.

Note also that the ageing temperature of a wine is the same for all types of wines (red, white, pink, champagne, ...), just as is the case in a good natural wine cellar.

However, this is not the case for the serving of wine: each wine has its own ideal consumption temperature.



Humidity is water in a gaseous state. It is essential to preserve the elasticity of the cork. Indeed, it is the elasticity of the cork, combined with the water in it that makes it possible to seal the bottle hermetically. Any contact, however small, with outside air would deteriorate the wine forever.

According to the principle of communicating vessels, if the cork dries out, wine will replace the water, which will encourage the development of bacteria causing cork taint. But the most damaging effect is the tightening of cork under the influence of alcohol, causing the flow of wine at the cork. The bottle is not hermetically sealed, and the wine is irreversibly oxidized.

The quality of the cork is also important. Corks of poor quality are not suitable for wine to evolve over many years because sawdust clogging the holes in the cork expands and risks being suspended in the wine.

To avoid altering the aging process of your wines, we recommend storing your bottles in an atmosphere with a humidity level of between 50 and 80%. A humidity level above 80% peels off the labels and mould will develop if the airflow is not adequate. Finally, to avoid development of mould, we also recommend that you wash your bottles before storing them in your wine cabinet.

Only a very low humidity over a long period will be detrimental to your wine.


It is imperative to age your wine away from any light. We distinguish two types of light

Direct sunlight: contains UV rays which alter the chemistry of wine and cause malolactic degradation. This deterioration inevitably leads to the release of carbon dioxide in the form of bubbles. It is the light that causes it to become "sparkling", which is undesirable in a red wine.

Indirect light: there is no UV, but it remains no less harmful. It washes and destroys wine. Red wines are the most susceptible, they become flat, without body or structure.

It is no coincidence that wines are still stored in smoked glass bottles.

The absence of vibrations

In the aging and storing process, it is very important to keep your wine safe from vibrations that are often responsible for the suspension of deposits. Excessive vibrations disturb the slow ageing process by breaking the delicate molecules of certain chemical compounds.

The vibrations also cause oxidation of the wine by combining the oxygen contained in the bubble of air in the bottle and the oxygen contained in the wine.

Vibrations in a wine cabinet have two origins: the compressor or the fan installed in some models.

In a wine cabinet, the compressor makes it possible to produce cold air. It is therefore imperative to develop a series of solutions to suppress the vibrations it produces. However, in models equipped with fans, there is no solution for suppressing the vibrations that are related to the noise it generates. The noise is a sonic shock wave.

All the wine cabinets are now equipped with shock absorbers which absorb vibrations from inside and out. The ageing of wine is not compromised and the operation of the wine cabinet is exceptionally quiet.

Vibrations are minimized so as not to hamper the proper ageing of your wines. This is due to the quality of materials used, the selection of compressors and their mounting on a base, independent of the main body of the cabinet.

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