wine year vintage level transport cellaring

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vintage wine level transport cellaring

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2.00 pm - 5.00 pm

Phone/Fax: +49 30 255 633 00


Useful information about old and rare wine

Wine Level

The level in bottle of wine can decrease over the years due to evaporation. This is a natural process that allow wine evolution along the time.

- high fill: normal fill. Level of young wines. Exceptionalley good in wines over 10 years old.
- into neck: can be level of fill. Perfectly good for any age of wine. Outstandingly good for a wine of 10 years in bottle, or longer.
- top-shoulder: normal level for any claret 15 years old or older.
- upper-shoulder: slight natural reduction through easing of cork and evaporation through cork and capsule. Usually no problem. Acceptable for any wine over 20 years old. Exceptional for pre-1940 wines.
- mid-shoulder: probably some weakening of the cork and some risk. Not abnormal for wines 30/40 years of age.
- mid-low-shoulder: some risk. Low estimates, usually no reserve.
- low-shoulder: risky and usually only accepted for sale if wine or label exceptionally rare or interesting. Always offered without reserve and with low estimate.
- below low-shoulder : not acceptable for sale unless a rare sort of bottle. Wine will usually be undrinkable.
We offer wines only with into-neck-level or top-shoulder-level.

Cellaring Wine

We recommend you to store your bottles of wine at 11° to 13° C and your bottles of Armagnac at 18° to 20° C. Avoid sudden and substantial temperature changes.
A constant temperature between 15° to 20° C is also acceptable as long as the temperature remains constant and the humidity is high enough (70 to 90%).

The best condition for storing wines:
- It should be dark, light makes wine age more quickly. Excessive exposure to light can even produce an undesirable taste in the wine.
- It should be humid, to keep corks from drying out. Your cellar should have between 80 to 90% humidity. Putting gravel on the floor will keep you from walking in the puddles that can form from the humidity. The labels of your wines can get moldy or deteriorated, to avoid having them slip off when they rub against other bottles, make sure when you stack them that the labels do not touch each other.
- It should have a constant temperature between 12-13°C (53-55°F). If you can't keep your cellar at this temperature try to have constant one that is as close to those ideal temperatures. Large fluctuactions in temperature make wine age prematurely, as do hot temperatures can cook your wines and ruin them.
- It should be free of vibrations. Make sure to not place your wine next to your washing machine. Vibration will stir up and prematurely age your wine.

Bottle sizes

Regular/Standard  750 ml
Magnum 1 500 ml (2 bottles)
Double Magnum (Bordeaux) 3 000 ml (4 bottles)
Jeroboam (Bordeaux) 5 000 ml (6 bottles)
Jeroboam (Champagne) 3 000 ml (4 bottles)
Imperial (Bordeaux) 6 000 ml (8 bottles)
Mathusalem (Champagne) 6 000 ml (8 bottles)
Salmanazar (Champagne) 9 000 ml (12 bottles)
Balthazar (Champagne) 12 000 ml (16 bottles)
Nabuchodonozor (Champagne) 15 000 ml (20 bottles)

Our old wines are often purchased directly from the cellars of famous wineries. Only after carefully scrutinizing the storage conditions and examing the bottles do we put these up for sale.The bottles are usually available in small quantities since the wines are hard to find.


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Wine information about vintage wine level transport cellaring