Bodegas Roda, for the purposes of this project, built an innovative technological cellar for ageing wine in barrels with underfloor heating and cooling, enabling strict temperature and humidity control. In this cellar we are able to reach temperatures of 20°C in winter to carry out the malo-lactic fermentation in barrel, and cool temperatures of 14°C in summer for the stabilization of the wines; all with a constant humidity in the order of 75%.
Our wines
Experiences
Bodegas RODA
CREATION OF A TECHNOLOGICAL CELLAR
Oenology
Sustainability
2000-2002
The process of ageing a wine is basic in its definition and its qualities. In this process the conditions of temperature and humidity are key factors in carrying out the malo-lactic fermentation in barrel and also for the stabilisation of the wine. It is therefore necessary for the cellar temperature and humidity to be kept within determined limits which must be controlled.
collaborator
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