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The Italian wine Tignanello is a blend of Sangiovese, Cabernet Sauvignon and Cabernet franc – varieties which usually have aging potential.. There is a widespread misconception that wine always improves with age, [3] or that wine improves with extended aging, or that aging potential is an indicator of good wine.
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...
The wine transferred from the second barrel has an average age of 2.5 years (at the end of year 2, after barrel transfers, it was half 2-year old wine, half 1-year old wine, for an average age of 1.5 years; at the end of year 3, before barrel transfers, it will have aged another year for an average age of 2.5 years).
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Tom Stevenson speculates that 52 °F (11 °C) may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect.
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