Once the grapes are harvested and placed into baskets, they are quickly precooled to maintain their quality. In northern regions, the grapes can be spread on a cool, shaded ground and covered with straw mats to keep them fresh. When frost is expected, they are moved into underground pits for protection. In areas equipped with refrigeration systems, the grapes are sent to a cold room and rapidly cooled to between 0 and 1°C.
Typically, these storage cellars measure about 4.5 meters in length, 3.1 meters in width, and 3.7 meters in height. Each wall of the cellar has a gas inlet, approximately 30–35 centimeters long, constructed from bricks. This design allows for the storage of around 5,000 to 6,000 kilograms of grapes. Inside the cellar, a wooden frame is set up, with straw placed on the shelves to provide cushioning. The grapes are then stacked on top, with a height of 30–40 cm (about 4–5 layers of grape clusters) being ideal. If the layer is too thick, it can lead to spoilage.
The orientation of the cellar is important—ideally, it should run from east to west to avoid extreme temperatures during winter and direct sunlight, which could cause temperature fluctuations. The depth of the cellar also plays a key role. If it's too deep, poor ventilation may cause excessive heat buildup, while if it's too shallow, external temperature changes can affect the stored grapes, reducing their shelf life.
The success of grape storage largely depends on managing the temperature and humidity inside the cellar. Ideally, the temperature should be maintained between -1°C and 0°C, with a relative humidity of around 90%. At the beginning of storage, the air vents are kept open throughout the day and night to allow proper airflow. Once the temperature stabilizes, the vents are closed to maintain the desired conditions. Before storage, the cellar can be filled with water to help the soil retain moisture. If the humidity drops, wet grass curtains can be hung or sand can be sprinkled to increase moisture levels.
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