Wine is a "living organism". Studies have shown that wine should not "listen" nor "see" during maturation, condition that allows it to evolve and reach its full potential undisturbed. Therefore, both, vibrations disturbing the wine's serenity and light that causes colour alteration, should be avoided.
Moreover, temperature and relevant humidity in the wine-stores are of vital importance. The temperature should be kept steadily at 15°C, whereas relevant humidity should be 70-75% thus preventing the corks from getting dry and the labels from fading.
Finally, the cellar should be free from any kind of strong odours that might affect the wine's aroma and flavour.
