Operation Manual

Examples of serving temperatures (To be complied with when tasting your wines!)

Opinions vary as does the ambient temperature but the general consensus is as follows:

Vintage Bordeaux - Reds 16 – 17°C

Vintage Burgundy - Reds 15 – 16°C

Vintage dry white wines 14 – 16°C

Light, fruity, young reds 11 – 12°C

Rosés de Provence, early wines 10 – 12°C

Dry whites and regional red wines 10 – 12°C

Regional white wines 8 – 10°C

Champagnes* 7 – 8°C

Sweet wines 6°C

* Some grands crus of Champagne must be served around 10-12°C

We advice you to set a temperature a bit lower than these temperatures because the wines heats fast

once outside the appliance.

INTERIOR LIGHT

Your wine cellar is equipped with e low emissive light (LEDS)

The light automatically comes on or off thanks to a switch placed on control panel to light on or off the

light. When the light switch is on, the LED light is always on in despite of open the door or close the

door.

When the light switch is off, the light is off.

DEFROSTING –CONDENSATION

Your wine cellar is designed with an « Auto-cycle » defrost system. During the « Off cycle » the

refrigerated surfaces of the wine cooler (interior rear wall) defrost automatically. The defrost water is

channelled into a condensate drain pan which is located in the back of the wine cellar next to the

compressor from where it evaporates.

The maximum recommended filling capacity is given as an non-binding indication to be able to rapidly

estimate (as with capacity ratings for refrigerators) the size of the wine cellar. The cabinets are tested

with a standard bottle of the “claret light” type (standardization classifies each type of bottle according

to its geographical origin : Bordeaux, Burgundy, Provence etc.. region and its type / shape :

Traditional, heavy, light, flute glass etc.. each one corresponding to a said diameter and height).

In reality, one could probably store more bottles by pilling them up one on top of each other leaving

out the racks, but a “diversified wine cellar” is made up of a wide variety of bottles and the practical

aspect of a day-to-day organisation of a cellar limits its storage capacity. You will therefore probably

store less bottles than the maximum quotas announced.

CLEANING AND MAINTENANCE

Before cleaning your wine cellar (to be done regularly) disconnect the appliance from the mains or

remove corresponding fuse.