Aging is the process by which to try to bring the wine to the maximum of its organoleptic qualities. Aging can take place in contact or shielded from the air. It can last from a few weeks, for jug wines, to 15 years or more, for high quality wines. The aim of aging is to let the wine develop additional flavours (eg transmitted from oak barrels), to soften the tannins and to harmonize its structure.
