Our œnologist's advice.

Preserving the wine:

Avoid transporting the wine in very cold or very hot weather
Leave the wine to rest for 2 to 3 weeks after handling, in particular after it has been transported.
Store the wine in a cellar, the bottles on their sides
Ideally, the cellar should be at a stable temperature (around 12°), with stable hygrometry (70% to 80%) and low, filtered lighting.

Temperature at which wines should be tasted:

The serving temperature depends on the type of wine, its organoleptic qualities, its age and the dish that it accompanies.
It is recommended for red wines, when young, to be served at around 16°. After a few years, they will be better appreciated at around 18°.
It is recommended for white wines to be served chilled.
Do not forget that once served all wines warm up very quickly in the glass (2° to 3° in 10 minutes).

Decanting:

It is frequent for some old wines to have a deposit. You are advised to decant such a wine by transferring the contents of the bottle into a pitcher as carefully as possible.
Decanting can also be used for a young wine whose nose is still closed. Decanting aerates the wine, encouraging the release of aromas.