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Wine is a living substance that has a natural lifespan. Bottleageing changes the character of wine, giving it greater complexity and making it more palatable. Only a small percentage of wine produced has the potential to improve with bottleageing, and the great bulk is designed to be consumed with two or three years. Vintage conditions and how a wine is made determine its ageing potential and the rate at which it will reach its peak. Barrel fermentation for whites and barrel maturation for all wines is a good indication that it has the ability to evolve. It is also more likely that wines that display high levels of flavour, (highish tannin for reds) and lower the pH will live longer. Storage of bottled wine is a critical factor, as the cooler the conditions the slower the maturation, and the smaller the bottle the faster the wine will reach its peak. | 
