The glass should be transparent and fine. Above all it should neither be made of coloured, cut nor decorated glass. We should always pick it up by the stem and never by the bowl, since this would heat the wine. When filling the glass it is best only to fill it up to one third in order to better agitate the wine without it spilling over and best appreciate its aroma.

The temperature is a fundamental to the correct tasting of a wine. According to temperature, the wine develops its distinctive characteristics to a greater or lesser degree. For white wines and young rosé wines we advise 6-8 degrees centigrade. If we are dealing with a white wine aged in an oak cask, then 10-14 degrees centigrade will be better. In the case of red wines the appropriate temperature is between 16 and 18 degrees centigrade.

Be wary of the myth that wine should be drunk at room temperature. One should bear in mind that in Mallorca, for example, the room temperature during the summer can reach 35 to 38 degrees centigrade. Under no circumstances would this be a pleasant temperature at which to drink a good drop. Without fear whatsoever, even when talking about a red wine, we can reduce the temperature to the recommended 16 to 18 degrees centigrade. However we should avoid reducing the temperature too quickly.

If we are thinking of setting up a home wine cellar we should bear in mind the following factors described below. As far as the temperature is concerned, let it suffice to say that it is important it remain constant with no variations of significance throughout the year. It is advisable not to let it rise above 18 to 20 degrees centigrade. A relative humidity of 70 to 75% is ideal. The ventilation should be sparse, but sufficient to prevent accumulation of bad smells. Light is no great friend to wine and we should avoid it at all costs. We should also avoid all vibrations and noise. Ideally we should create a peaceful and gentle ambiance and atmosphere for wine.

We should store the bottles horizontally so that the cork cannot dry out and crack carrying the risk of oxygen penetrating the same. We shall constantly observe the general condition of the bottle. Should mould appear below the capsule of the bottle, it could be caused by an excess of humidity in the atmosphere. This should be controlled.

And most important of all, the wine should be tasted periodically. We cannot forget about it. Not all wines are suitable for excessive ageing in the bottle. We should take care of the wine to ensure it maintains its qualities without ever allowing it to go past its peak.

In any case, if you are unsure about anything, please let us know. We will be happy to help you out.