In this post we explain in detail about the importance of aging wine, so that you can know the procedures, types of aging and be an expert when it comes to understanding what are the main differences between young wines, aging, reserves and large reserves.
What is wine aging?
The aging of the wine is the procedure that the wine undergoes for its aging and maturation, in order to enhance its aromas and nuances.
The wine evolves during the time spent in the tank, barrel or in the bottle itself, where complex changes occur at the chemical and oxidative level. This aging or refining process notably improves the qualities of the wine.
These profound changes that the wine undergoes during aging, favor the appearance of complex aromatic notes, nuances, softness and silkiness, among other characteristics.
How Aging is done
Although aging improves the qualities of the wine, this is not the same with all wines. It is necessary that they be wines with a high level of alcohol and acidity, as well as that they contain a high load of well-assembled tannins and sugar.
It is also important that the wine has stable storage and is subjected to adequate conditions, and must be at an adequate and constant temperature.
The aging time and material with which the storage and resting place of the wine is made, will undoubtedly mark both the features and the quality of the wine itself.
Types of Wine Aging
Barrel aging
Barrel aging is normally carried out in American or French oak barrels. The time spent in wood provides numerous olfactory notes, softness, body, color and other peculiarities to the wine. A barrel aging of more than 24 months is not advisable.
Bottle aging
After aging in the barrel, the wine usually remains at rest inside the bottle. It is extremely important that it rests in a horizontal position so that the cork stays wet and does not allow oxygen to enter. This phase favors the body and the smoothness of the broth.
Aging on lees
It is an aging procedure consisting of the wine remaining fermenting on dead yeasts. This process can be carried out on wood or in the bottle.
Criaderas and soleras method
It is a type of aging based on the mixture of wines from different vintages so that the older ones benefit from the freshness of the young and, on the contrary, the younger ones acquire characteristics of the aged wines.
Biological aging or under veil
It consists of filling five-sixths of wine casks, leaving an air chamber that allows the "veil in flower" to develop, a kind of yeast layer that forms on the surface and that transforms the wine during its aging time.
Classification of Wines according to the types of Aging
Winemaking is historically linked to our country, where traditionally there are multiple types of aging to which wine can be subjected.
Depending on the time the wine spends in wooden barrels, we could roughly expect common qualities in terms of body, aroma and color.
Taking into account the time of permanence and aging in the barrel and bottle inside the winery, we can make a great classification of the wines as follows: Young, Crianza, Reserva and Gran Reserva.
Young Wines
Young red wines are those that have been aged in a wooden barrel for only 3 to 6 months. These are fresh and fruity wines, with little body.
Normally, they are marketed during the first or second year from their production.
Robles wines belong to this category as well. You can also explore our selection of young white wines and young rosé wines.
Crianza Wines
For a wine to be classified within the Crianza red wine category, it must have been at least 24 months at rest, of which 6 months in oak barrels.
In the case of Crianza white wines, the required maturation time is 18 months, of which at least 6 in barrels.
Ribera del Duero Crianza in wooden barrels must be at least 12 months.
This barrel aging period favors the aromas and flavor nuances. A Crianza can last in the bottle between 5 to 10 years.
Reserva Wines
Red Reserva wines are those that have been aged for at least 36 months, of which at least 12 in barrels.
For white and rosé wines, a 24-month rest period is required and at least 6 months in the barrel.
A Reserva wine can be consumed more than 10 years old, as long as it has been preserved in the best conditions.
Gran Reserva Wines
Gran Reserva wines are those that have remained at rest for 60 months, of which at least 18 in the barrel and the rest in the bottle itself.
For white and rosé wines, a minimum of 48 months is required to rest, at least 6 of them in wooden barrels.
Ribera del Duero Gran Reserva wines are required to rest in barrels for at least 24 months.
We hope the learning of the distinction between some wines and others has been useful to you, taking into account the production process and aging time. We leave you a link to our website so you can explore our selection of wines where you will find everything from the youngest to the gran reservas.