Bottle ageing

Bottle ageing refers to the time a wine spends in the bottle after it has been bottled but before it is drunk. It is the final phase in a wine's making, where it develops slowly and quietly under the cork. Unlike ageing in tank or barrel, where the winemaker can still step in, bottle ageing takes place in an almost closed environment with only very little oxygen present. The small amount of free sulphur added before bottling protects the wine from oxidising while it rests.

Bottle ageing matters for what you experience in the glass. Over time, fresh, fruity and sometimes hard notes can soften and merge into more mature, complex aromas and a rounder mouthfeel. In red wines the tannins can settle down a little, so the wine seems more harmonious. Dark glass is not chosen at random, for green and brown bottles filter out harmful light and help the wine keep well during storage.

A widespread misunderstanding is that all wines improve with many years in the bottle. Most wines are in fact made to be enjoyed young, while they are fresh and fruity, and only a smaller share gain from a longer rest. If you want to age wine yourself, a cool, dark and calm spot with a stable temperature helps.