Lower Product Evaporation
High humidity minimizes evaporation. Humidity in a wine cave is naturally 70-90%. In comparison to a surface warehouse, a wine cave will reduce the average evaporation during storage from four gallons per sixty gallon barrel per year, down to one gallon per barrel per year!
Red Wines- A humidity level of 75% is ideal for red wine aging and barrel storage. With the average red wine being barrel aged‚ for two years, this represents a 10% gross volume loss difference.
White Wines- A humidity level of 85% or higher is ideal for white wines for aging and barrel storage. The average white wine ¨barrel is aged for one year, representing a 5% gross volume loss difference
In short, reduced evaporation means increased profits.