Operation:
The upper zone has a range between 12-22°C and the lower zone has a range between 5-12°C.
The most common setting for the lower part is 8°C and for the upper part is 17°C. These are pleasant temperatures for both white and red wines and are often used that way by our customers, including Michelin star restaurants (see also these links – below).
This also means that the two zones come together exactly in the middle (approx. 1 shelf). In that area the temperature will be around 13° C (perfect temperature to store wine for a longer period). Just above, you have the more chilled red wine bottles (Loire wines) and just below that are the less chilled white wine bottles, for example Burgundy - Meursault wines.
This way you can have all your wines at the right storage and serving temperature.
Since there is no separation between the two zones - so you are flexible - we cannot inform you exactly about the number of bottles per zone. That depends entirely on your wishes. You make your own choice with the settings. For example, if you want to pour more white wine in summer, set both settings slightly colder so that the colder zone is larger than the less cold zone (in winter, for example, you can choose to do the opposite).
The climate chamber works through two zones and the following things can influence the temperatures; the settings, the ambient temperature and the number of bottles stored in it. These pages describe its operation in detail.
We have consciously chosen that you can see what is happening in the climate cabinet. Our colleagues often have a fixed value (for example, set it to 14 degrees and then you will constantly see 14 degrees). That is not realistic because it goes up and down constantly. These fluctuations are a snapshot at the sensor and have no effect on the wine.
With your climatic cabinet it is possible to store your wines at different storage and serving temperatures.
Note: Cold air is heavy and will sink. This means that it can be approximately 1 degree colder at the bottom of the climate chamber (i.e. under the first extendable tray (i.e. really at the bottom) than the sensor indicates. This is because the sensor is placed approximately 20 cm above the bottom.
As an example you can use the following (assuming the setting 8 and 16/17 degrees):
-Completely at the bottom (on the bottom) – approx. 7/8 degrees – the champagnes, cavas and chilled regular white wine such as Sauvignon blanc and Chardonnay bottles
– Above that – about 10 degrees – the less chilled white wine (often the heavier white wines such as Meursault)
– Above that – approximately 12/14 degrees – the storage wines. By this we mean the wines that you wish to store for a longer period of time (a kind of “keep-away box”).
– Above that – approximately 14/16 degrees – the more chilled red wines (often also the young red wines) such as the wines from the Loire and Beaujolais, Spätburgunder, etc.
– Above that – approx. 16/17 degrees – the common red wines (such as red wine from Bordeaux and Burgundy)
These are of course examples and you should simply place the bottles at your desired temperature.
The lower zone provides the cold air and the upper zone provides the warm air (the cold element is at the bottom and the heating element is at the top - there is no cooling element at the top). This also means that enough cold air must be produced at the bottom to also have cold air at the top. If the lower zone is instructed to start cooling (which will cause the temperature to drop), this will also affect the upper zone and it will also become colder at the top, so that the heating element can switch on.
Please note: if you place “new bottles” in the climate chamber, this will affect the temperature in the climate chamber. After all, the climate chamber must cool the new bottles and the wine contained therein.
Plateaus:
The interior of the wine cooler has wooden shelves. We deliberately chose this because wood is a natural product, just like the wine that is stored in the climate chamber. With wood, no two pieces are the same and that causes color differences. However, this also gives the certain “roughness” that we find appropriate for the product.
Why we propose to install these proposed plateaus and no more or less per cabinet.
If you regularly want to take a bottle from the climate chamber (like most of our customers) you do not want to remove many bottles before you have found the right bottle, which is why you should not have too few shelves. If there is too much plateau, the total capacity will decrease and you will only be looking at wood, which is also not optimal.
We ensure that you can place 2 rows of bottles (1 row for the small climate control cabinet - 40 bottles) on top of each other and no more because that is not efficient.
We also make sure to leave a little space between the second row and the next top shelf, as no two bottles are the same. This is to ensure that the label cannot be damaged when pulling out the platter).
We believe that you should be able to store all types of bottles in the climate cabinet without any problems: Burgundy, Bordeaux, Alsace, Champagne and even Magnum bottles. Therefore, the proposed configuration is the best. If you would like to have additional platforms (or other accessories) in the future, you can simply purchase them from us afterwards.
Champagne bottles:
Simply place the champagne bottles on the shelves
Remark (not applicable to the large model due to depth):
The compressor is located on the bottom (at the back), making it slightly shallower at the bottom. Here you can easily place Bordeaux/Burgundy size bottles on the bottom.
For example, if you want to place champagne bottles there that are approximately 30mm longer, you can place the neck of the bottles on the compressor housing and place the bottom against the raised edge (of the climate chamber), so that you immediately have a “display” has been created (behind these slanted bottles you can place two more bottles crosswise to optimally utilize the capacity.
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