Ensuring the humidity level between 60% and 90%, striving to reach optimum values narrowed to 70% – 85%, aims at protecting the cork to a bottle, which is a key element in the breathing process of maturing wine. Microscopic pores allow minimum amounts of oxygen to get inside the bottle and volatile substances accumulated inside to get out from it. Drying of the cork may cause its shrinking and loosening, and thus uncontrolled oxygen inflow. To prevent that the cork has to be properly dampened. Apart from humidity in the air, horizontal way of storing the bottles enabling the contact between the cork and the liquid, serves this purpose.