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Set Up Your Own Wine Cellar
Every good cellar starts the same way: not with racking, not with an app, but with an honest answer to "what do you love drinking?" We plan, stock and manage private wine cellars — for first-time collectors with a spare cupboard, and for estates with a room waiting to be filled. It is the same job we do for superyachts, where cellar space is tight, standards are absolute and the owner's taste is the only brief that matters.
Tell us the last ten bottles you genuinely enjoyed and roughly what you want to spend. We come back with a cellar plan — exact bottles, exact vintages, exact prices, browsable against our public list. A balanced starting cellar splits roughly 60/30/10: wines for tonight, wines that reward five years, and a few bottles that will astonish you at ten. Read the full method in our guide to starting a collection.
Constant 12–14°C. Humidity around 60–75%. Darkness, stillness, and no August surprises. That can be a proper cave, a converted basement corner with a cooling unit, or — for a starter collection — a good wine fridge. We advise on conditions and capacity, and we work alongside your architect, interior designer or cellar builder so the space is designed around the collection you want, not the other way round.
Most of our collectors split their wine: a working rack at home for the next month's drinking, and the collection proper in our climate-controlled storage near Antibes — €24 per case per year ex VAT, insured up to €100,000, documented in and out, delivered to your door when you want bottles. You get a serious cellar without building one.
We deliver, rack and record the collection — then keep it alive. Drinking-window alerts when wines enter their prime. Replacement of what you drink. Top-ups before the seasons you entertain in. The rare-bottle searches when you want something the market hides. Your cellar stays an asset you use, not a museum you dust.
Our general manager Peter Bedding holds the WSET Diploma, and we run accredited WSET courses (Levels 1–3) for owners and household staff alike. No theatre, no snobbery — just the confidence to open the right bottle for the right night. It is how we train superyacht crews, and it works just as well ashore.
That is our favourite starting point. We begin with what you enjoy drinking — not with a lecture — and build outward from there. Most of the superyacht crews we train started exactly the same way. You will drink better within a month and understand why within a year.
Constant 12–14°C, humidity around 60–75%, darkness, and no vibration. A converted cupboard or basement corner can work with the right cooling; a good wine fridge covers a starter collection. Where home conditions fall short, our climate-controlled storage near Antibes holds your wine professionally for €24 per case per year.
We advise on conditions, capacity and layout, and we work alongside your architect, interior designer or cellar builder so the space suits the collection you actually want — not the other way round. The bottles, the plan and the records are ours; the carpentry is theirs.
A serious drinking cellar starts around €5,000 — 15 to 20 cases across France and Italy with a few keepers seeded in. €20,000 builds genuine depth in the regions you love. There is no minimum, though: plenty of good cellars started with six bottles and curiosity.
Yes. We keep cellar records, tell you when wines are entering their drinking windows, replace what you drink, and top up before the seasons you entertain in. It is the same discipline we run for yacht cellars — applied to your home.
