Wine ages 4 times quicker in the home than in the cellar. This is the recent discovery made by Fondazione Edmund Mach –Istituto di San Michele all’Adige
By Donatella Cinelli Colombini
The major research centre regarding Italian wine confirms what producers of great ageing wines already knew though personal experience: domestic storage is a killer for wine. In fact the comment by Professor Fulvio Mattivi author of the study published in “Metabolomics” leaves no room for doubt <<Six months in an apartment make the wine reach a chimical age which is equivalent to a two year refining period in the ideal conditions of a cellar>>.
In the end my grandfather Giovanni Colombini ‘s advice is still valid, advice he gave his Brunello clients <<wine is made for drinking , not to be looked at>>.
Mattivi’s pubblication, entitled “L’influenza della conservazione sull’età chimica dei vini rossi”, underlines, with figures at hand, how domestic room temperatures determine the «forming of composits never seen before, born from the union between tannins and sulphur dioxide accelerating the ageing of red wines». To get these results 400 bottles of Sangiovese ,in dark glass and sealed with real corks, have been monitored. 200 of these were kept in a cellar at the Istituto di San Michele all’Adige where the conditions are ideal (temperaturres between 15 and 17°C, humidity at 70%, darkness). The other 200 were stored in conditions similar to an apartment – laying down and at a
temperature of about 20-27°C. After 6 months the chimical analysis showed great differences Read more…