Wine is a constantly changing product, therefore its state must be constantly monitored.
This takes place inside the Capichera cellars according to the strictest protocols and the best care is taken during every phase of the wine making, which in our case is extremely delicate and particular.
Once placed on the market, wine could not be kept in the most suitable conditions for its quality and longevity.

Good cellar requirements can be summed up in a few simple rules that are essential to prevent any irregular developments due to poor storage.

Cellar

• Clean and tidy, well-aerated cellar without any strange odours, noise or vibrations caused for example by road traffic.
• Optimal and constant temperature between 12 and 14 degrees C.
• Optimum humidity 70%, if they are too humid you will have problems with the integrity of the labels, if too dry you will have problems with the cork drying up.
• The cellar must be a dimly lit and the light must not be directly on the bottles. Clear glass bottles, such as those for Capichera white wines, should in complete darkness.
• The bottles must be kept in a horizontal position, with the label facing upwards.
• The horizontal position makes the corks always remain moist, thereby maintaining their elasticity.
• It is inadvisable to keep the bottles inside cooler-showcases with low temperatures for more than three or four weeks. Wines tend to deteriorate. It is also inadvisable to bring red wines to temperature by putting the bottles near heat sources, the effect is very bad.