Installation Instructions

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EN
Raisin and liqueur wines
In general, the common characteristic of
these two types of wine is the high
percentage of alcohol, and they are both
often sweet. However, there are some dry
liqueur wines, like Marsala, which contain
a quantity of sugar that is not perceived by
taste. For these wines, the serving
temperature must be established according
to the characteristic that you want to
enhance. If you prefer to accentuate the
sweet quality of the wine, the complexity of
its aroma and its austerity, it will be best to
serve it at a higher temperature, between
57°F and 64°F, remembering that in this
case the alcohol will also be intensified.
If you want to bring out their freshness, or
dampen the sweetness of very sweet wines,
you will need to serve them at a lower
temperature, between 50°F and 57°F.
Dry, fresh, and young liqueur wines can
also be served at colder temperatures
below 50°F. This way, the perception of the
alcohol will be significantly reduced.
However, it is necessary to remember that
the lower the temperature, the less the
aromas develop. The pleasantness and
complexity of the typical aromas of these
wines is a welcome and interesting feature:
serving them too cold means sacrificing this
important aspect.
Storage temperatures
In order to best appreciate the aroma and
taste of each wine, it is necessary that
conservation and consumption occur at
certain temperatures. We recommend the
following ideal temperatures for the
different types of wine.
Type of wine Temperature
Young white 50°F - 54°F
Mature white wines 54°F - 57°F
Young and light rosés 50°F - 54°F
Mature and full-bodied rosés 54°F - 57°F
New reds 50°F - 57°F
Young reds, slightly tannic and
light
57°F - 61°F
Mature, tannic, and full-bodied
reds
61°F - 64°F
Very mature and aged reds 61°F - 64°F
Sweet and aromatic sparkling
wines
46°F
Sweet and aromatic red
sparkling wines
50°F - 54°F
“Charmat method” sparkling
wines
46°F - 50°F
“Charmat long method”
sparkling wines
50°F - 54°F
“Non-vintage classic method”
sparkling wines
46°F - 50°F
“Vintage classic method”
sparkling wines
50°F - 54°F
Raisin and sweet wines 50°F - 64°F
Fortified or liqueur wines 50°F - 64°F