Although it may seem a simple task, preserving wine in excellent conditions requires hard work beforehand. And especially now that we are approaching dates to celebrate, to toast, when we take out our bottle of Barcolobo, but maybe we don’t finish it.


To avoid pitting, loss of color and body – as well as oxygenation – four key elements must be taken into account: temperature, humidity, light and air.



Ideally, the wine should be kept in a cool store, between 10 and 15 degrees Celsius. But the most important thing is that it is not subjected to continuous temperature changes: these contrasts and fluctuations accelerate the degradation of the quality of the wine, as it is exposed to greater fatigue.



The recommended range is between 65% and 80% humidity. When the wine is outside these levels, the cork that closes the bottle may be damaged, with cracks and/or fissures, and thus cause an accelerated dehydration process.



As mentioned above, air comes into play as a consequence of humidity, and it is possibly one of the greatest enemies for the good preservation of wine. When a wine is uncorked, it comes into contact with air, and a natural process of degradation begins. Normally 24/48 hours later, it loses its aroma, color and even its flavor.


It is, as we say, something very typical at this time of the year. When we recover the bottle that we have not finished the night before and we notice that it has lost “strength”. However, it should be noted that in the aging process of wines with more weight (reserves and grand reserves), oxygen allows the aromatic nuances to be attenuated.

  • Light. This factor is key, as it affects the “rest” of the wine. For this reason, they are usually packaged in a glass bottle with a dark color, which preserves the neutrality and quality of the product.


Therefore, it is recommended that the wine be stored in a cool place and in a cabinet that does not open wide (to avoid the interaction of light) and lying down – in a horizontal position – so that the cork remains in contact with the wine, exerts pressure and avoids the interaction of humidity.


This explains why it used to be kept in caves, and now there are wine cellars. If you do not have a cabinet at home with the ideal conditions for the preservation of wine, avoid the kitchen, since it is possibly the room most exposed to continuous temperature contrasts.

Keep all these elements in mind and you will be able to enjoy a Barcolobo in perfect condition during this holiday season, and for a long time to come. So let’s toast!