About the service
A wine collection deserves a cellar whose climate is as carefully thought through as the wines themselves. I design and install comprehensive humidity and temperature control systems for wine and vegetable cellars — based on a properly selected refrigeration unit paired with a humidifier, so both parameters are managed by one coordinated system rather than two devices working independently.
Each project begins with a room inspection: I check the thermal resistance of the insulation, inspect the vapor barrier for tears and punctures, and assess the air-tightness of the door opening. Damaged vapor barriers are most often the reason why temperature goes beyond the ideal 12-14°C and humidity beyond the 50-70% needed to preserve corks and labels. If the barrier is compromised, I restore it before installing the equipment: installing a refrigeration system over poor vapor barrier insulation simply hides the problem and shortens equipment life.
The cooling unit is selected based on the cellar volume, insulation quality and heat transfer from adjacent spaces, after which the humidifier is adjusted to maintain humidity within the specified range without label condensation and mold risk. I commission each facility with a networked monitoring and alert system — if temperature or humidity deviates from the set thresholds, a notification goes to your phone or email, and a compressor failure is noticed within hours rather than months.
Execution time — from one to two weeks from inspection to full startup, depending on cellar size and any vapor barrier repair needed. All work comes with a written warranty, and I work directly with equipment manufacturers on all components.
Each project begins with a room inspection: I check the thermal resistance of the insulation, inspect the vapor barrier for tears and punctures, and assess the air-tightness of the door opening. Damaged vapor barriers are most often the reason why temperature goes beyond the ideal 12-14°C and humidity beyond the 50-70% needed to preserve corks and labels. If the barrier is compromised, I restore it before installing the equipment: installing a refrigeration system over poor vapor barrier insulation simply hides the problem and shortens equipment life.
The cooling unit is selected based on the cellar volume, insulation quality and heat transfer from adjacent spaces, after which the humidifier is adjusted to maintain humidity within the specified range without label condensation and mold risk. I commission each facility with a networked monitoring and alert system — if temperature or humidity deviates from the set thresholds, a notification goes to your phone or email, and a compressor failure is noticed within hours rather than months.
Execution time — from one to two weeks from inspection to full startup, depending on cellar size and any vapor barrier repair needed. All work comes with a written warranty, and I work directly with equipment manufacturers on all components.
