Natural wine calls for slightly more attention than a conventional wine stabilised with high sulphite additions and heavy filtration. This is not fragility: it is a direct consequence of the fact that the bottle still contains living microorganisms, ongoing evolution, and less chemical protection. Handling it correctly is straightforward, once the reasons are understood.
Storage: temperature
Temperature is the most critical variable. The goal is not absolute cold, but stability. Thermal fluctuations accelerate chemical and biological reactions inside the bottle, causing far more damage than a slightly elevated but constant temperature.
- Ideal temperature: 12–15 °C for reds; 10–13 °C for rosés and whites.
- Maximum tolerable for medium-term storage: 18 °C, provided it is stable.
- Avoid: repeated temperature swings; positioning near heat sources (radiators, ovens, sun-facing windows); domestic refrigerator for periods longer than a few weeks (too cold, too dry).
Storage: light and position
Ultraviolet light accelerates oxidation of phenolic compounds and can produce sulphurous off-flavours ("lightstrike"). Dark glass offers partial protection; the simplest solution is to keep bottles in the dark or under dim artificial light. Fluorescent and high-intensity LED lighting are the most damaging.
Bottles sealed with cork or composite closures — such as the Nomacorc Green we use — should be stored horizontally so the closure stays moist and does not dry out. A dry closure lets air in. For bottles to be drunk within a few days, the position is irrelevant.
Tenuta Magrini wines use recyclable Nomacorc Green closures. Even with synthetic-based closures, horizontal storage is recommended for periods beyond a few months.
Serving temperatures for Tenuta Magrini's wines
Serving temperature profoundly affects how a wine is perceived: too cold closes the aromas and accentuates astringency; too warm flattens the freshness and pushes alcohol forward. The guidance below is practical and specific to our wines.
| Wine | Serving temperature | Notes |
|---|---|---|
| Giglio Rosa Still Rosé |
10–12 °C | Remove from the refrigerator 10–15 minutes before serving. Below this range it closes too much; above it, the tension that defines the wine is lost. |
| Névola Nebbiolo rosé |
10–12 °C | As for Giglio Rosa: fridge-cold shuts it down, room temperature costs it the savoury edge on the finish. |
| Millecolli Barbera d'Asti |
16–18 °C | A few degrees below room temperature hold up the salty acidity of the Barbera. Served at 20 °C or above it reads flat. |
| Madonna dei Monti Barbera d'Asti Superiore DOCG |
16–18 °C | Needs a few extra degrees to open up the tannins and the oak from 18 months in barrique. In summer, opening the bottle in advance is preferable to serving it too warm. |
Decanting
Decanting serves two distinct functions: separating sediment from the wine, and aerating the wine before service. For natural wines, the first function is often more relevant than the second.
For Giglio Rosa and Millecolli, decanting is not necessary under normal conditions. If sediment is present, it is enough to pour slowly into a carafe, keeping the bottle steady and angled over a light source. Thirty minutes of aeration in the carafe does no harm but is not essential.
For Madonna dei Monti, especially in early vintages or in bottles that have been stored for some years, a 30–60 minute decant is advisable. The wine has enough structure to benefit from oxygenation without losing its character.
Sediment in natural wine
Sediment is normal, not a fault. In unfiltered or lightly filtered natural wines, tartrates (crystals of tartaric acid), yeast residues, or grape particles may settle at the bottom of the bottle, particularly after a period of storage.
Sediment does not affect the taste of the wine if it remains on the bottom. If it ends up in the glass it can make the wine slightly cloudy and add a grainy texture — not pleasant, but harmless. The solution is simple: stand the bottle upright for a few hours before opening, then pour slowly.
A wine that appears hazy because of suspended yeast — distinct from compact sediment — is also normal in unfined natural wines. Some producers make a virtue of it; we prefer a light filtration that gives clarity without stripping body.
When to drink
Natural wines are not designed to last indefinitely, but that does not mean they should be drunk immediately. Each label has its own optimal window.
- Giglio Rosa: Best within 2–3 years of the vintage. The freshness and floral aromas are central to the wine; over time these characteristics fade without the wine gaining in complexity.
- Millecolli: Enjoyable young, it reaches a good balance between 2 and 5 years from the vintage. The natural acidity of Barbera supports it over time.
- Madonna dei Monti: A structured wine that benefits from bottle ageing. Do not open before 3 years from the vintage; potential extends to 8–10 years in stronger vintages.
To understand what makes our wines suited to this kind of evolution, read our guide to natural wine or the article on sulphites in wine and how managing them affects longevity in the bottle.