Wine preservation, cellar design, noble materials, lighting and real-world projects, from the perspective of those who design, build and install.
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An integrable model, a position away from heat and ventilation respected. Under-counter, column and island dimensions, real capacities and the right temperature setting.
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16-18 °C to serve depending on style and 12-14 °C to store, with the full table by type of red and by Spanish DO (Rioja, Ribera, Priorat, Rueda) and the mistakes that ruin a bottle.
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From €40,000 (existing basement, 1,000 bottles) to over €160,000 with no ceiling (8,000 bottles with a tasting area). Cost breakdown by component, civil works depending on your starting point, real timescales and annual running cost.
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The three signs that give away a vinegary wine (colour, smell and taste), how it differs from cork taint, why it happens and how to store wine so it never turns.
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The five conditions that determine whether your wine improves or spoils: stable temperature, correct humidity, no UV light, no vibration and proper bottle position.
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Technical guide: temperature, humidity, light, vibration and position. The five parameters that preserve a great wine for decades.
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The anti-vibration engineering of high-end compressors explained for collectors.
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Why UV-free 2,700 K LED is the only acceptable standard for glass-fronted cellars.
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Corten steel, natural stone walls, pass-through cellars and how the French chais are being reinterpreted.
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Why Cedrela odorata remains irreplaceable in professional humidors.
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How the subsoil saves energy and stabilises a collection climate effortlessly.
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How a real kitchen is designed behind 40 Friday-night covers.
Coming soonEvery cellar, cabinet or humidor is designed from scratch around your space. Write or call and we'll arrange a technical visit to study your case. No middlemen. No commitment.