Optimize the production process
In natural cellars the humidity level is normally 70-80% throughout the year. On the contrary, in artificial cellars the humidity level is not regular and this creates problems in production, in terms of quality and weight loss.
A too low humidity in full barrels worsens the evaporation of the product. If this happens during the aging process, it is necessary to top it with another product of a different quality. Furthermore, if the barrel is opened, the oxygenation of the content can be altered.
In empty barrels irregular humidity is harmful and can destabilize the size and shape of the staves.