Quick Answer: Wine storage at scale follows ISO 18581:2017 bulk wine container standards plus LCBO licensing if commercial. Optimal wine storage holds 13-15°C with 60-70% RH per LCBO storage guidance and ISO 18581:2017 wine container standards. Turning a steel box into a wine cellar in Ontario costs more for a 40ft than a 20ft, with the final number driven by cooling-unit choice, racking material, and finish level rather than the box itself. The bin needs R-30 closed-cell spray foam, a wine-specific cooling unit (not a reefer), and active humidity control to hold 13-15°C and 60-70% RH year-round. Tell us your delivery address and we will quote real costs: no anchored numbers, just honest pricing. Real Brantford yards, real reviews (4.9 / 124+), real 1-3 day delivery. Family-operated since 1995.
In This Guide
- Can you use a reefer container as a wine cellar?
- What insulation does a container wine cellar need?
- Which wine-specific cooling unit fits your cellar?
- What humidity should a container wine cellar hold?
- Which wine racking holds the most bottles?
- Interior finish: wood, metal, or minimalist
- How many bottles fit in a container wine cellar?
- What drives the cost of a container wine cellar in 2026?
- Niagara, Prince Edward County, and Beamsville buyers
- Frequently asked questions
Reading Time: 13 minutes
A container wine cellar starts with the wrong assumption almost every time. Buyers see a refrigerated shipping container, do the math on its insulated walls and built-in compressor, and decide that’s the cheap way in. It isn’t. A reefer is a freezer-tier transport unit. Wine sits in a different temperature band entirely, and the way reefers cycle to hold that band damages corks over a single Ontario summer.
The right build is a standard 20ft or 40ft container, insulated to R-30 with closed-cell spray foam, fitted with a wine-specific cooling unit from a manufacturer like Wine Guardian, Breezaire, or CellarCool, with humidity control layered on top. Wine collectors and Niagara wineries who go this route get a 500-3,500 bottle cellar that holds 13-15°C and 60-70% relative humidity through every season Ontario throws at it.
This guide is the operational version of that build. Where the costs actually land in 2026, what each component does, where buyers waste money, and what Van Blanc has watched succeed and fail across 19 years of the working guide to container retrofits from our Brantford yards.
Can you use a reefer container as a wine cellar?
A reefer container is the wrong tool for a wine cellar. It is built for freezer or chiller cargo, and its defrost cycle swings the cabin temperature 4 to 7 degrees Celsius every few hours. That swing loosens corks and oxidizes long-held wine. A dry container retrofitted with a wine-specific cooling unit is the correct build.
Paul LeBlanc, owner: “People walk in convinced the reefer is the bargain, because it already has a compressor. I tell them what we have watched happen to the wine. The unit was built for frozen beef across an ocean, not a Cabernet sitting through a Brantford summer. The right answer is a dry box and a cooling unit made for wine. Every time.” Paul has spent 19 years in the container industry and four decades in Asian trade before that.
The mistake is intuitive. A 20ft refrigerated container has the insulation, the compressor, the temperature display, the whole apparatus. Plug it in, set it to 13°C, done. Except reefers are not designed to hold a narrow mid-range temperature for years. They are designed to move palletized food cargo at freezer or chiller settings across oceans, with hard-running compressors and aggressive defrost cycles built around frozen-cargo physics.
The defrost cycle is the specific problem. Every few hours, a reefer raises its evaporator temperature to clear frost off the coils. The cabin temperature swings 4-7°C during defrost, then drives back down. For a pallet of frozen beef this is invisible. For a 2017 Niagara Bench Cabernet Franc, it is corkscrew expansion and contraction repeating thousands of times over the bottle’s life. Corks loosen. Headspace oxidizes. The wine you cellared for ten years tastes flat at year five.
Reefer compressors also run hot and loud. They are designed for ship-deck installation and truck-trailer mounts, not residential or commercial wine storage. The duty cycle assumes constant cargo turnover, not a static collection sitting through a Brantford winter into a Brantford summer with the door opening twice a week.
What “reefer” actually means in shipping
A refrigerated shipping container, or what to know about cold-storage containers, holds cargo between -25°C and +25°C with a Carrier or Thermo King unit rated for international transit. The insulation is foamed-in-place polyurethane between corrugated steel skins, typically R-20 to R-25 effective. That sounds adequate, but the cooling unit is the issue, not the box. Reefers cycle hard. Wine needs gentle, mid-range, humidity-aware climate control. The wrong tool, even with good intentions.
The cleaner build is a dry 20ft or 40ft shipping container finished out as a purpose-built room from scratch. You control the insulation specification, you choose the cooling unit, you size the humidity system to the cellar volume. The bin is the shell. Everything inside is purpose-built for wine.
What insulation does a container wine cellar need?
A container wine cellar needs R-30 closed-cell spray polyurethane foam on all four walls, the ceiling, and the underside of the floor. A dry 20ft shipping container has bare corrugated steel walls. Steel transmits heat almost instantly. In Brantford the air swings from -25°C in January to +32°C in July. Without insulation, a sealed container interior tracks the outside within 2-4 hours of a temperature change. That is incompatible with wine storage at any quality level.
The Ontario standard for container wine cellars is R-30 closed-cell spray polyurethane foam, applied to all four walls, the ceiling, and the underside of the floor system. Closed-cell foam has two properties that matter here: it expands into every corrugation gap (no air pockets where heat bleeds through) and it acts as a vapour barrier on its own, which matters because humidity-controlled spaces can drive condensation back through the walls if vapour migration isn’t blocked.
R-30 means roughly 4-5 inches of closed-cell foam thickness. That reduces the container interior cube but it is non-negotiable for stable 13-15°C performance through an Ontario July. Cutting the spec to R-20 trims a little off the insulation line item on a 20ft build and costs you 3-4°C of summer drift on the hottest weeks of the year. The collector who skipped R-30 calls us in August asking why their cooling unit runs constantly. The foam thickness is the answer.
Why open-cell foam is the wrong choice
Open-cell foam costs less per board foot than closed-cell, but it absorbs moisture and has roughly half the R-value per inch. Inside a humidity-controlled wine cellar, open-cell foam saturates within months and the R-value collapses. Closed-cell is the only acceptable specification. If a contractor quotes “R-30 spray foam” without specifying closed-cell, ask. Insulation comparison detail at our insulation R-value comparison guide.
The floor is the layer most often shortcut. Buyers insulate the four walls and ceiling and assume the steel floor and wooden cargo decking handle themselves. They don’t. Concrete pads under the container absorb summer heat and radiate it upward into the cellar through the night. The fix is rigid foam board between the container and the pad at install, plus closed-cell spray foam on the interior side of the cargo floor before the finish layer goes down. Both. Skip either and the cellar holds within tolerance until the August humidity wave, then fails.
Which wine-specific cooling unit fits your cellar?
A wine-specific cooling unit is where reefer-shortcut buyers and wine-cellar buyers part ways permanently. Wine cooling units are a distinct category of HVAC equipment. The three brands serious Ontario builds use are Wine Guardian, CellarCool, and Breezaire. Each has a different installation footprint and different cellar-volume sweet spot.
Through-wall units mount directly through the container wall, with the evaporator inside and the condenser outside, no ducting required. Breezaire WKL series is the dominant through-wall product line. The WKL 2200 cools up to 265 cubic feet of insulated cellar space; the WKL 3000 reaches 650 cubic feet; the WKL 4000 and 6000 cover up to 2,000 cubic feet. For a 20ft container with R-30 insulation, a Breezaire WKL 3000 or 4000 typically sizes correctly. These through-wall units sit at the lower end of the cooling-cost range because they need no ducting and install in a day.
Split systems separate the evaporator (inside the cellar) from the condenser (outside, usually mounted on the container exterior or on a nearby pad). Wine Guardian and CellarCool both make split units. Splits are quieter inside the cellar, handle larger volumes, and tolerate longer line runs if the condenser placement is constrained. For a 40ft container or a 20ft with heat-generating ancillary loads (LED lighting, frequent door opens, ambient room above 30°C), a split system is the right answer. Splits cost more than through-wall units because they involve two mounted components and a line run, but they buy quieter operation and integrated humidity control.
Fully ducted commercial systems push conditioned air through insulated ductwork to multiple zones. Almost no residential build needs this. Multi-zone winery operations, commercial wine storage businesses, and Prince Edward County collector cellars with multiple temperature zones (whites at 10°C, reds at 14°C, sparkling at 8°C) use ducted Wine Guardian or CellarCool commercial systems. These sit at the top of the cooling-cost range, since they add ductwork, multiple zones, and commercial controls.
| Cooling system | Cellar volume | Brands (2026) | Relative cost tier |
|---|---|---|---|
| Through-wall | Up to 650 cu ft (small 20ft) | Breezaire WKL 2200/3000 | Lowest: no ducting, single unit |
| Through-wall (large) | 650-2,000 cu ft (most 20ft, small 40ft) | Breezaire WKL 4000/6000 | Low to moderate: larger unit, still no ducting |
| Split, single zone | Up to 2,000 cu ft (full 40ft) | Wine Guardian D025, CellarCool CX | Moderate: two components, line set, integrated humidity |
| Split, larger / 40ft HC | 2,000-3,500 cu ft | Wine Guardian D050/D088 | Higher: greater capacity, longer line runs |
| Ducted commercial | Multi-zone or winery | Wine Guardian DS, CellarCool | Highest: ductwork, multi-zone controls, commercial build |
The undersizing trap is real. A unit rated for 650 cubic feet at “ideal conditions” (60-70°F ambient, dry climate, no heat load) does not deliver 650 cubic feet of capacity in a Brantford July with the container sitting on an exposed concrete pad. Rule of thumb: size the unit to roughly 1.3-1.5x the cellar’s measured cubic volume to give yourself headroom for the worst week of summer. Manufacturers know this and they design their sizing charts assuming professional installation with proper insulation; they do not pad the numbers further.
Christian on the install sequence: “We’ve seen people put the cooling unit in last, after the racking and the finish. That’s the wrong order. The cooling unit, the line set, the condensate drain, the electrical, those all get framed and pre-wired before the spray foam goes in. You don’t want to be drilling through R-30 foam two months later to add a line run.”
What humidity should a container wine cellar hold?
A container wine cellar should hold 60 to 70 percent relative humidity for any wine kept longer than a year. Wine cellar temperature gets all the attention. Humidity gets skipped. The cooling unit will pull humidity down as a side-effect of cooling (the same way a home A/C dehumidifies), and in an over-cooled or oversized installation the cellar will run at 35-45% RH all winter. That’s dry enough to cause cork shrinkage, capsule discoloration, and slow oxidation over five-to-ten year holding periods.
The wine-cellar consensus from Wine Spectator, Wine Guardian, and Vinotemp is 60-70% relative humidity for storage longer than one year. The traditional cellar gold standard is 55°F and 70% RH. Conventional wisdom says wines should be stored at an ideal humidity level of 70 percent, and anywhere between 50 and 80 percent is considered safe for shorter-term holds. For an Ontario container cellar that will hold wine for five-plus years, 60-70% is the operating target.
What humidity control actually requires
Wine Guardian split systems and CellarCool CX units have integrated humidity sensing and modulating dehumidification. They will hold within a 5-10 percentage-point band of the setpoint. Breezaire through-wall units do not include integrated humidification; for those installs, a separate humidifier (Aprilaire 800 series, ultrasonic models from Honeywell) is added to bring the bottom end up. The hardware path is brand-specific, but the operational target is the same: hold the cellar between 60% and 70% RH year-round. Skipping this step on a five-year-plus hold means dried corks and oxidized wine.
The integrated systems carry a modest premium over a no-humidity-control alternative, but the math on a 500-bottle collection, where the wine is worth far more than the cooling hardware, makes the integrated unit the cheaper option over a ten-year horizon. Replacement bottles after cork failure are not always available; for vintage wines they are categorically not available.
Which wine racking holds the most bottles?
Cube racking holds the most bottles of any wine-cellar racking style, followed by diamond bins, then single-bottle slots. A 20ft container interior, after R-30 spray foam, gives you roughly 18ft of usable length, 7ft 4in of width, and 7ft 7in of headroom. The racking system inside that envelope determines whether you store 500 bottles or 1,500.
Cube racks are the highest-density option. Each cube cell holds 12-16 bottles stacked horizontally, typically 6-7 cubes tall. Bottles sit on edge inside the cube, label-up or label-side, and you slide the front bottle to access whatever is behind. Density: 1,200-1,500 bottles in a 20ft cellar. Cost runs lowest in unfinished pine or cedar and climbs in stained mahogany or oak.
Diamond bins are the traditional cellar look. Bottles sit neck-out in a diamond-shaped pattern. Visually distinctive, but density is lower than cube racks because each bottle takes more grid space. Density: 600-900 bottles in a 20ft cellar. Cost lands in the mid-range, between cube racks and single-bottle slots, for the same wood choice.
Single-bottle slots are individual horizontal slots, each holding one bottle on a wood or metal cradle. Maximum visibility (every label readable without sliding bottles), lowest density. Density: 400-700 bottles in a 20ft cellar. Cost is the highest per bottle stored, since each slot is built individually, which is why this style is reserved for high-end builds.
Most serious Ontario collector cellars use a mix: cube racking on the back and side walls for bulk storage of bottles being held five years or longer, diamond bins or single slots near the door for the working inventory being drunk within twelve months. The cooling unit needs roughly one foot of clearance above the top rack and on the discharge side; the racking design has to accommodate that.
Wood choice is functional, not aesthetic
Pine and cedar are the standard for wine racking. Both tolerate 60-70% humidity without warping or expanding. Mahogany and oak handle humidity equally well and look better but cost three to four times more. Plywood and MDF are the wrong choice; both swell and delaminate at 65% RH within two to three years. Real wood, real pine or cedar at minimum.
Interior finish: wood, metal, or minimalist
The container’s interior, after spray foam, is bare yellow foam from floor to ceiling. The finish layer covers it. Three approaches dominate Ontario builds.
Wood plank walls match the racking material (typically cedar or pine), creating a unified visual. This sits in the middle of the finish-cost range on a 20ft. The grain is forgiving on humidity and the warmth balances the dark cellar lighting. This is the most popular Ontario choice for residential collector builds.
Metal panels (powder-coated aluminum or stainless steel) suit commercial winery storage and modern aesthetic builds. Hard-wipe clean, no humidity sensitivity, but visually cold and louder when the cooling unit cycles. This is the most expensive of the three finishes, driven by the panel material and fabrication.
Minimalist (sealed foam) leaves the closed-cell foam exposed with a UV-stable elastomeric coating in dark grey or black. This is the cheapest, most modern, and lowest-maintenance option, since it skips a separate finish layer entirely. Buyers either love the look or find it cold; preview a sample panel before committing.
LED lighting is the only acceptable light source. Incandescent bulbs throw heat that defeats the cooling unit; fluorescents flicker and degrade UV-sensitive wine labels. Warm-white LED at 2700-3000K, dimmable, on a motion sensor or door switch so it’s only on when the cellar is occupied. The lighting line item scales with fixture count, but it stays a small fraction of the overall build.
How many bottles fit in a container wine cellar?
A container wine cellar holds anywhere from a few hundred to several thousand bottles. The honest bottle count depends on racking choice, container length, and how much floor space the cooling unit and door swing claim. Real-world Ontario builds land in these bands.
| Container | Cube racking | Diamond bins | Single slots | Mixed build |
|---|---|---|---|---|
| 20ft standard | 1,200-1,500 | 600-900 | 400-700 | 800-1,100 |
| 20ft high cube | 1,400-1,700 | 700-1,000 | 500-800 | 900-1,300 |
| 40ft standard | 2,500-3,200 | 1,400-1,900 | 900-1,500 | 1,800-2,500 |
| 40ft high cube | 2,800-3,500 | 1,600-2,100 | 1,000-1,700 | 2,000-2,800 |
A 40ft high cube with a mixed racking build (cube on three walls, single slots on the door wall) hits 2,500-3,000 bottles comfortably while keeping working inventory accessible. That is the typical serious-collector or boutique-winery footprint.
One caveat: the bottle count assumes standard 750ml Bordeaux-shaped bottles. Burgundy, Champagne, magnums, and irregular wine bottles take more space per unit. A collection biased toward Burgundy and Champagne loses roughly 15-20% of the cube-rack count. Build the racking with at least one section sized for magnums if your collection includes them.
What drives the cost of a container wine cellar in 2026?
The cost of a container wine cellar is driven by the cooling unit, the racking, and the finish far more than by the steel box itself. These shares reflect what Ontario builds actually land at in 2026, including the container, all modifications, and installation by trades. They do not include site prep (the pad and electrical service to the location), which varies by site. Most collector builds start with a factory-fresh dry box ordered through us, since a wine cellar holding stock for a decade rewards the longest-lived shell available.
| Component | Typical share of total build | What moves it up or down |
|---|---|---|
| Container (one-trip, dry) | 10-20% | 20ft vs 40ft, standard vs high cube, one-trip vs used grade |
| R-30 closed-cell spray foam | 10-15% | Square footage of walls, ceiling, and floor; closed-cell only |
| Cooling unit + install | 20-30% | Through-wall vs split vs ducted; capacity headroom for summer |
| Humidity control (if separate) | 5-10% | Integrated in split units; a standalone humidifier adds to the total on Breezaire builds |
| Interior finish + lighting | 10-20% | Sealed foam (lowest) vs wood plank vs metal panel (highest) |
| Racking | 15-25% | Pine/cedar vs mahogany/oak; cube vs diamond vs single-slot density |
| Door, security, vapor seal | 5-10% | Standard cargo doors vs insulated personnel door and locking hardware |
| Total build | 100% | Cooling and racking dominate; the box is the smallest slice |
The shares above hold whether your build lands at the entry end or the full-collector end of the range. A 20ft entry-level build is achievable with cube racking, a Breezaire through-wall unit, and a sealed-foam finish, which keeps every line item near its lower bound. A 40ft full collector build pushes the cooling, racking, and finish shares to their upper bounds with split-system cooling, integrated humidity, mahogany or oak racking, and a finished wood interior.
Where the budget actually goes wrong
The single most common cost overrun is the cooling unit, not the racking. Buyers research racking exhaustively (it’s the visible part), then accept an undersized cooling unit recommendation from a general HVAC contractor who doesn’t specialize in wine. Six months later the unit short-cycles, the cellar drifts in summer, and the fix is a properly-sized replacement at full retail because the first unit’s warranty doesn’t cover undersizing. Sizing the cooling unit correctly the first time, even at a premium, is the cheapest path.
Niagara, Prince Edward County, and Beamsville buyers
Ontario’s wine geography concentrates serious cellar builds in the Niagara Peninsula (Beamsville, Jordan, Niagara-on-the-Lake, Vineland), Prince Edward County, and Lake Erie North Shore. The buyers in these corridors break into two patterns.
The first is the winery operator building a controlled storage facility on-property. These are 40ft HC or multi-container installs holding library wine, futures inventory, or premium reserve stock that doesn’t fit the production winery’s existing cold rooms. The build spec is commercial: split or ducted cooling, integrated humidity, robust security, sometimes a multi-zone setup for different varietal storage temperatures. These land at the top of the cost range per container, with the higher end including winery-grade integration into existing production facilities.
The second is the private collector on rural acreage who wants a dedicated cellar separate from the house. A 20ft build covers a 800-1,200 bottle collection with room to grow. These buyers tend to spec a higher-end finish (wood interior, mahogany racking) because they spend time in the cellar; it’s a destination, not just inventory storage.
For both, the wine-specific cooling unit is the same hardware. The main differences are scale and finish. Van Blanc has supplied dry containers for both patterns from our Brantford yards. We deliver in 1-3 days to every region across Ontario, including the full Niagara wine corridor. Every quote comes with a real lead time, not a hopeful one.
Christian LeBlanc, second-generation operator: “The collectors and the winery people ask different questions. Winery people want to know about scaling, multi-zone, multi-container layouts. Collectors want to know what the inside is going to feel like when they walk in to pick a bottle for dinner. Both builds use the same one-trip 20ft or 40ft from us. The cooling unit and the finish are what diverge after.”
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Frequently asked questions
Can I just use a 20ft reefer container as a wine cellar?
No, and this is the single most common mistake. Reefer containers are built for freezer or chiller cargo with aggressive defrost cycles that swing cabin temperature 4-7°C every few hours. That swing is fine for frozen beef but damages corks on long-held wine. Use a dry 20ft or 40ft container retrofitted with a wine-specific cooling unit instead.
What temperature should a wine cellar hold?
The gold standard is 13°C (55°F), with anywhere between 7°C and 18°C considered acceptable for long-term storage. The critical factor is stability, not the exact number. A cellar that holds 14°C year-round outperforms one that swings between 11°C and 17°C, even though both averages are in range. Buy a cooling unit sized to hold the setpoint within ±1°C.
What humidity does wine need?
Sixty to seventy percent relative humidity is the wine-cellar consensus for storage longer than one year. Lower humidity dries out corks and lets air into the bottle; higher humidity grows mould on labels and racking. Wine Guardian and CellarCool split systems include integrated humidity control. Breezaire through-wall units need a separate humidifier (Aprilaire 800 or similar) to hold the bottom end.
How much does a container wine cellar cost in Ontario in 2026?
A 40ft cellar costs more than a 20ft, and within each size the spread is wide. The variation comes from cooling-unit choice (through-wall vs split vs ducted), racking material (pine vs mahogany), and finish level (sealed foam vs wood interior). The container itself is only a small share of the total, usually 10-20%. The cooling, racking, and finish are where the build cost concentrates.
How many bottles fits in a 20ft container wine cellar?
Five hundred to fifteen hundred bottles, depending on racking. Cube racking maxes density at 1,200-1,500 bottles in a 20ft. Diamond bins land at 600-900. Single-bottle slots, the highest-visibility option, hold 400-700. Most collector builds use a mix: cube on the back walls for bulk holding, diamond or single slots near the door for working inventory.
What insulation does a container wine cellar need?
R-30 closed-cell spray polyurethane foam on all walls, ceiling, and the underside of the floor. Roughly 4-5 inches of foam thickness. Closed-cell only, not open-cell (open-cell saturates at 65% humidity and loses its R-value within months). The floor layer is the one buyers skip and it is the layer that fails first; a rigid foam board between container and pad plus closed-cell foam on the cargo floor are both required.
Wine Guardian, CellarCool, or Breezaire, which cooling unit is best?
Breezaire WKL through-wall units suit smaller 20ft builds up to 650 cubic feet; the WKL 4000 and 6000 reach 2,000 cubic feet. Wine Guardian and CellarCool split systems handle larger volumes (40ft and 40ft HC) and include integrated humidity control. For multi-zone or commercial winery installs, Wine Guardian’s ducted commercial line is the standard. Match the unit to your cellar volume, then add 30-50% headroom for Ontario summer heat load.
Does a container wine cellar need a vapor barrier?
Yes, and closed-cell spray foam provides it automatically. Wine cellars run at 60-70% humidity, which is significantly higher than ambient air most of the year in Ontario. Without a vapor barrier, moisture migrates outward through the insulation and condenses in the wall cavity, causing rot and reducing R-value. Closed-cell foam blocks vapor migration as part of its R-30 spec, no separate barrier needed.
How long does a container wine cellar last?
Twenty-five-plus years for the container shell (Corten weathering steel is the standard hull material for ISO containers and outlasts most outbuildings). The cooling unit’s compressor is typically the first component to need replacement at 12-15 years; a replacement compressor is a fraction of a new unit and varies by model. Insulation and racking last the life of the cellar with no maintenance beyond an annual inspection.
Can Van Blanc deliver a container to a Niagara wine corridor address?
Yes, in 1-3 days from our 4 Brantford yards. The Niagara Peninsula (Beamsville, Jordan, Niagara-on-the-Lake, Vineland), Prince Edward County, and Lake Erie North Shore are all standard delivery zones. Site access matters more than distance: tilt-deck trucks need a level approach and clearance to set the container in place. Call 519-754-6844 for a real quote with a real lead time.
Sources
- Wine Spectator. (2024). How to Store Wine: Temperature, Humidity, Coolers and More. winespectator.com
- Wine Guardian. (2025). Wine Storage Temperature and Humidity. wineguardian.com
- Wine Cellar Authority. (2026). How Much Does It Cost to Build a Wine Cellar? 2026 Pricing. winecellarauthority.com
- Wine Coolers Empire. (2025). Breezaire WKL Series Overview: Features, Models & Benefits. winecoolersempire.com
- International Organization for Standardization. (2022). ISO 6346:2022 Freight Containers Coding, Identification and Marking. iso.org
- Vinotemp. (2024). What is the Best Temperature and Humidity for a Wine Cellar? vinotemp.com
Reach Van Blanc in Brantford
We have been supplying shipping containers across Ontario since 1995. Our yards are at 90 Morton Avenue E in Brantford, and we deliver right across the province in 1-3 days on a cash-on-delivery basis. No surprise fees, no chase-the-paperwork.
Van Blanc Ent. Inc. 90 Morton Ave E Unit 1B, Brantford, ON N3R 7J7 +1 888-509-6658 or 519-754-6844
If you are scoping a container wine cellar build, call before you commit to a contractor. Walking a 20ft or 40ft one-trip container at our yard in person gives you the spec accuracy that drawings never do, and we can talk through whether a dry container or a custom modification is the right starting point for your build.