In order to create a typical wine-cellar (with regional wines for instance) you must simpy follow an easy principle: most italian regions have got a wide range of wines well suited for every kind of food - form hors-d'oeuvres to fruit and dessert.
As far foreign wines let's leave to the expert wide choice, adding prestigious items to his collection. It is moreover advisable not to buy less then six bottles at time, at least two kinds of wines for each group of courses (hors-d'oeuvres, main dishes, white meats, etc.).In the cellar wine can live and refine itself furthermore and for this reason we must build a suitable environment in which at absolute rest, substances and fragrances may develop in order to allow it to present itself in a kinglike appearance.

The cellar should be located preferably below the basement and northwise, because in this way there may happen less sudden changes in temperature, beeing this one of the most important factors for keeping wine well and for a long time. Temperature should not be far from 12-15°C in order to prevent wine from getting disagreable "brulè" taste, or even at higher temperature from arising bacterial fermentation wich considerably alter the characteristics of wine as for smell, taste and colour. Moreover, this should prevent from excessive sedimentation and delays in refining the wine itself.

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