It is completly futille toi demand anything of the producer, I wouldN,t consider freezing.......more so overheating which would change the structeur for the wine more rapidly, there is also additional fermentation...poorly tended to wine, not stabilized as well. GOOD wine will stand the tests of time at 60..or from 52- 70. White's can even dip to ice particals in the wine and still fair not too bad, Be Well my wine drinking friend..............
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