Bioclimatic architecture requires the use of modern construction materials and the desire for a fair control over environmental parameters, without losing sight of climate efficiency and sustainability.
It is essential to avoid overheating of the wines and the control of the humidity of the air, its ventilation and renewal in the summer, therefore the bioclimatic buildings take the air conditioning into high consideration. Specifically, they must be checked for:
- Temperature. A high temperature deteriorates the wines oxidizing the aromas and helping the development of microbial populations while low temperatures develop the phenolic compounds.
- Humidity. In barrel, a low relative humidity accelerates the evaporation while a high one favours the development of molds. In the bioclimatic cellars, the design must take into account the different humidity needs of the premises: less than 70% in the storage and storage area to prevent deformations, lower in the wine-making areas.
- Ventilation. Good ventilation keeps temperature and humidity under control. It also allows to avoid air stagnation, which allows the stagnation of molds that produce TCA (trichloroanisoles).