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Caveduke Models Options Characteristics History

Over the centuries the only and most efficient way of ageing wines and sparkling wines was in natural cellars. Thanks to the microclimate that was generated, maturing of these wines was achieved with their most selective bouquet. These cellars had to count with specific conditions pertaining to their situation and structure, reserved for just a few chosen ones.

Currently Caveduke puts this complicated relationship at your reach, wherever you like, thanks to our climatised cellars.

The climatised Caveduke cellars maintain constant air circulation in their interior, purifying and freeing the atmosphere from bad odours, thus achieving perfect oxygenation of the wine in a natural manner.

Humidity is one of the most important factors, both in the conservation as well as the ageing of the wine, as it impedes drying out and contracting of the cork.

The climatised Caveduke cellars automatically maintain the necessary degree of humidity.

Condensed water is eliminated by way of a timer, which is incorporated in all our models.

The combination of noble woods with polyol and associanate achieves perfect isolation.

The innovative climatisation system, introduced by Caveduke in our cellars, insures adequate temperatures in each one of the apparatus, thus conserving the different types of wine (red, white or sparkling) at the adequate temperature for ageing, conservation and serving.

This system manages to speed up and eliminate the cold that is retained in the evaporator, thus increasing its sediment capacity, with minimum electrical consumption. The double function of said system insures that a reduction of the environmental temperature to -5ºC or to a temperature surpassing 35ºC will not affect our wines.

The distribution system that is incorporated in the Caveduke climatised cellars is designed in order to take maximum advantage of the interior space, creating a good quantity-comfort rate.

Temperatura Chart
This temperature chart has a clear and unique aim; that is, that the wine will have the smell and taste that corresponds to its nature. This is achieved thanks to the climatised Caveduke cellars.

Young whites Sparkling and Champagnes	Reserves Grand Reserves	Crianza wines aged in wood	Crianza wines without wood	Olorosos Ports Soleras	Whites Roses Manzanilla	Young yearly reds
from 6 to 8ºC	from 16 to 19ºC	from 14 to 16ºC	from 12 to 14ºC	from 10 to 14ºC	from 8 to 10ºC	from 10 to 12ºC

Jug, Basket and Decanting
Whites, sparkling wines, young red wines and roses may be served from the bottle, always maintaining the adequate temperature. Crianza reds should be poured into a pitcher or decanting jug in order to avoid consuming the sediment, and to air and oxygenate the wine, which will thus gain in colour, aroma and presentation.

In the case of reserves and grand reserves, the wine must be decanted as in all likelihood it will have sediment. The candle should be used in this case to see if any sediment is being poured out so that decantation can be detained.

Another useful device is the basket. With the basket the bottle can be moved and maintained in a resting position, as it was stored in the cellar, thus avoiding sediment from spreading throughout the bottle.