Storage and Handling Guidance

Here are some category-level guidelines for storing and serving wines in the Haus Alpenz and Sotolon Selections portfolios. For store/serve info specific to a particular wine, please refer to that wine’s page on this website.

Aromatized Wines

These are indeed wines, and fortification does not keep them from oxidizing and losing their optimal taste. Because of their fresh wine bases, which by EU and US law must be a minimum of 75% wine, aromatized wines are best kept chilled once opened and used within 1 to 3 weeks of opening. If in doubt about an aperitif wine’s condition, let your nose be your guide, just as you would with any still wine.

Vermouth, Quinquina and Americano

Cocchi “Dopo Teatro” Vermouth Amaro and Cocchi Barolo Chinato are traditionally served only slightly cooler than room temperature, and the latter has a longer shelf life when opened.

Vino Amaro and Red Bitter

Storage and shelf-life guidelines for vino amaro—Pasubio Vino Amaro, Elisir Novasalus and Cardamaro Vino Amaro—and the wine-based red bitter Aperitivo Cappelletti vary.

Sparkling Wine

Red Wine

Ruché and Collioure are similar except that, unopened, Collioure keeps longer.

Oxidative Wines/Sotolon Selections

Rancio Sec

Maury

Banyuls

Rimage wines, with some variation in unopened shelf life:

Vintage Traditionelle (with some exception for d’Antan, sec and Banyuls rancios):

Garnatxa d’Empordà

Madeira

Belem:

Henriques & Henriques and Saveiro:

Rainwater and Sercial Madeiras can be served at slightly cooler temperatures.

Carcavelos