Creating the best possible storage conditions
A high-quality wine must have tranquil storage and controlled conditions as, only under such circumstances can complex aromas and flavour nuances develop in the bottle. Vibrations, odours and UV light all interfere with this development process. For example, UV light can trigger biochemical processes in the wine, which cause its taste and colour to deteriorate. Vibrations caused by footfall can also damage this sensitive product - if the wine molecules are disturbed in this way, the natural ageing process will be affected.