Throughout the centuries, the only and most effective means of aging wines and cavas were natural wineries. Thanks to the microclimate generated, these wines were able to mature with their most unique bouquet. These wineries had to have specific conditions of location and structure, reserved only for a select few.
Today, Caveduke puts this complicated relationship at your fingertips in the place that suits you, thanks to our climatised wine cabinets.
Caveduke climatised wine cabinets maintain a constant circulation of air inside, purifying and freeing the environment of bad odours, achieving a perfect oxygenation of the wine in a natural way.
In both the conservation and aging of wine, one of the most important factors is humidity, since it prevents the cork from drying out and shrinking.
Caveduke climatised wine cabinets maintain humidity between the minimum and maximum recommended parameters.
The condensed water is eliminated by means of the timer included in all our models.
The mixture of noble woods with polyol and associanate achieves perfect insulation.
The innovative air conditioning system introduced by Caveduke in our wine cabinets ensures adequate temperatures in each of its devices, managing to preserve the different types of wine (red, rosé, white or cava) at the appropriate temperature to age, preserve and to serve.
This system manages to streamline and release the cold retained in the evaporator, increasing its sediment capacity, with minimal electricity consumption. The dual function of this system ensures that a drop in ambient temperature to -5ºC or a temperature above 35ºC will not affect our wines.
The distribution system incorporated in Caveduke climatised wine cabinets is designed to make the most of all the interior space, creating a quantity-comfort ratio.
Temperature table
The only clear aim of this table of temperatures is that the wine smells and tastes according to its nature. This is achieved thank to the Caveduke climatised wine cabinets.
- Young whites, cavas and champagnes: 6 to 8 ºC.
- Reserves, large reserves: 16 to 19 ºC.
- Aging in wood: 14 to 16 ºC.
- Aging without wood: 12 to 14 ºC.
- Oloroso, oporto and solera wines: 10 to 14 ºC.
- White, rosé and chamomille wines: from 8 to 10 ºC.
- Fresh red wines of the year: 10 to 12 ºC.
Pitcher, Basket and Decanting.
Whites and cavas, fresh reds and rosés can be served from bottles, always maintaining the right temperature. Crianza reds should be transferred from the bottle to a decanter jar to avoid ingesting lees, as well as to aerate and oxygenate the wine, which will gain in colour, aroma and presentation.
Decantation is essential for Reserva and Gran Reserva wines, since they will surely have lees. Here you have to apply a candle and see if the deposit falls to stop the decantation.
Another useful device is a basket. With it we can move and keep the bottle lying down, as it was stored in the wine cabinet and prevent the lees from spreading throughout the bottle.