Building a home wine cellar with classic wines and new trends takes only 2,000 euros

There are several ways to organise a ready-to-use home wine cellar, taking into account different types of wine and above all without spending a fortune. Long ago I suggested a classic one. But not all tastes are the same - fortunately - and some prefer other styles than the canonical ones. Here are therefore some tips that take into account current and more recent trends, although the rule applies that the classic never wanes. The usual recommendation is to check the cellar temperature as heat and light accelerate maturation processes and, consequently, oxidation. Remember that the ideal cellar temperature is between 10 and 15 degrees Celsius with humidity around 75-80%.

But let's proceed in order: I would start with what we all now call 'bubbles'.
The current trend is to seek outvery limited if not absent 'dosage', so I would go for Pas Dosé or Extra Brut from Trento Doc. The Franciacorta in its typical expression of Satèn can never be missed, but this time I would also venture into less usual areas where I have tasted very interesting sparkling wines at human prices such as in Emilia, for example, with the declinations of Metodo Classico based on Lambrusco. For some friends who just can't do without Prosecco, you can choose from Docg (no other, please!) better if cru from Rive, such as Refrontolo or Follina. I would say three pieces per type and with bubbles we are up to twelve bottles.

Let us move on to the whites, where I would avoid the overly aromatic ones that have fallen out of favour with the public; however, a few mentions seem to me to be de rigueur such as Kerner or, alternatively, Incrocio Manzoni. Friuli-Venezia Giulia is unavoidable where the Karst expresses great interpretations of white: Vitoska is its most representative grape variety for me. Obviously you cannot miss the Friulano (what we have called Tocai for years) and better if from the Collio, some excellence can also be found in Colli Orientali and Isonzo.
I also suggest the Pinot Bianco that for years has been somewhat sidelined while I find it delicious and in fact - both in Alto Adige and Friuli - several producers are focusing on this interesting variety that meets the taste of a younger public than in the past. I also recommend including a few whites from smaller islands as they represent a pleasant alternative that will certainly not fail to intrigue your diners. The most common and easy to find are Ischia Biancolella or Malvasia di Salina (vinified dry).

I would complete the Italian selection with Verdicchio dei Castelli di Jesi, Fiano di Avellino and Etna Bianco: wines that generally express great quality and deep territoriality. For all these whites we make, to be precise, four of each type.

If you want to give it an international touch, take into account that classic Burgundy orhas now reached very high average prices, but there are appellations that can still be affordable and give satisfaction; for instance as Chardonnay, go for Meursault or Saint-Aubin. Other foreign territories to keep an eye on are Spain with Albariño, Austria with Gruner Veltliner and New Zealand with its Sauvignon blanc. We choose two bottles of each type and thus end the white wine count at forty. A fair assortment, not bad: I'd say the cellar is starting to take shape!