A handbook for those who truly love wine:

1. Take reasonable care of your wine and you’ll actually be rewarded.

2. The worst enemy of good wine is the empty bottle or barrel.

3. Try to empty a barrel at one time into smaller vessels.

4. Keep your bottles horizontal: the corks will have better grip, the wine will be preserved and won’t be corked.

5. Do not expect too much clearness from your wine; you should tolerate a very slight sediment in the bottom of the bottles. You should pour the wine into the glass very gently in order to move the sediment as little as possible.

6. Do not just swallow your wine, but look at it, smell it, taste it with small sips: it’s worth it!

7. Pour the wines at their proper temperature in order to bring out their organoleptic features:

• For dry or sweet sparkling white wines 6 – 8 degrees
• For white table wine 12 – 14 degrees
• For sweet sparkling red wines or sweet dessert wines 14 – 16 degrees
• For rosé and red sparkling wines 16 – 18 degrees
• For young red wines and dry dessert wines 18 – 20 degrees
• For aged red wines 20 – 22 degrees

8. Combine the wines to food wisely, following some rules: white wines are lovely for an aperitif, dry white wines for fish, rosé wines for soups and boiled meat, red wines for meat in general, dry sparkling wines for shellfish and cheese, dessert and sweet sparkling wines for cakes.

9. Age your wines for the right span of time: it depends on the typt of wine but there is a minimum period for white wines (usually a year) and a maximum period for the red wines (from 2-3 years up to several years).

10. Your wines are thought of great dignity and they will increase the heat in your circle of real friends.