Storage perfection :
the ideal conditions

ULTIMATE offers perfect storage conditions for all wines. The best cellar for the best wines

 

When we talk about preserving wine we are normally referring to long periods of preservation of bottled wine (over 6 months) and ageing. During this period wine can be affected by a number of environmental factors which, if not properly dealt with, can have adverse effects on the quality of the wine. If, on the other hand, they are addressed properly, they can enhance the distinctive qualities of the wine. These factors are:

Exact temperature

Thanks to its exclusive conditioned zones, which are physically separated and individually controlled, ULTIMATE provides the correct temperatures for storing wine.
Red wines, for instance, should be stored at between 13°C and 15°C, whereas the ideal temperature for preserving white wines is between 10°C and 12°C.

Constant temperature

With its exclusive cooling storage system, its special doors and highly sophisticated insulation materials, ULTIMATE is able to keep the temperatures constant.
Avoiding fluctuations in temperature over time is critical, for three reasons:

1.	If wines are subject to sudden, dramatic temperature swings from warm to cold repeatedly over a period of time, it can cause a variation in the volume of the wine: increased volume puts pressure on the cork which can be pushed out, whereas if the volume is reduced, air can enter and oxidise the precious wine.
2.	When ageing wine, taking it to full maturation, the best results are obtained when it is kept at a constant and correct temperature.
3.	Sudden lowering of the temperature can cause the tartrates to precipitate, altering the appearance of the wine.

Uniform temperature

ULTIMATE is the only wine cooler with separate compartments to ensure all the bottles in the same zone are stored at the same temperature.

Humidity control

For optimal wine storage, relative humidity should be 70% at a temperature of 12°C. If the humidity drops below this level, the cork may dry out, causing it to split or shrink, allowing oxygen into the bottle. Excessive humidity, on the other hand, can lead to condensation forming on the colder surfaces: fungi and bacteria thrive in environments with condensation and can damage the cork and create unpleasant odours. They can also cause the paper label to rot.

Orientation

Bottles should be stored horizontally, parallel to the ground, so the inner face of the cork is completely in contact with the wine.

Protection from ultraviolet rays

The electrically powered doors on the ULTIMATE have a special nano-technological exclusive barrier which, although completely transparent, is totally impenetrable to type A ultraviolet rays.

Radiation of between 375 and 440 nm is extremely harmful to all wines, since it acts as a catalyst for the riboflavin which first goes to the excited state and then back to the non-excited state, releasing energy and causing oxidation of the sulphur-containing amino acids which are found naturally in wine (such as methionine and cysteine). This leads to the formation of sulphurous compounds (such as DMS, DMDS and hydrogen sulphide) which, even in minimum quantities, cause an unpleasant alteration in the aroma and taste of the wine, known as “goût de lumière”.

Infrared radiation is also blocked by ULTIMATE’s special barrier doors, preventing dangerous heating up of the bottles in the sun: when wine is exposed to the sun, it can be damaged by continuous and repeated changes in temperature.

* A. Maujean –various studies on the influence of light on champagne – University of Reims – France

Protection from vibrations

ULTIMATE is fitted with an exclusive system to absorb vibrations. This, together with the high quality of its parts, ensures the wine is stored, safe and protected, in its ideal location.
Vibrations can actually alter the appearance of the wine as any sediment in the bottle is disturbed and remains in suspension.

Protection from outside odours

Thanks to the special ULTIMATE overpressure system, wine is not exposed to outside smells.
Strong smells can actually penetrate the cork and interact with the wine, altering its aroma.