Le potentiel de garde d’un vin, qu’il soit naturel ou conventionnel, est déterminé par un ensemble de facteurs. Deux d’entre eux sont absolument nécessaires afin de pouvoir conserver un vin sur une longue période : les tanins (concentration, structure) et l’acidité (fraîcheur). Il doit y avoir un bon équilibre entre les deux.
Dernière chose, plus le contenant est grand (magnum, jéroboam, etc.), plus le vin se conservera longtemps!
A lot of people ask, for good reason, so we decided to answer an important question: How long can you age natural wines for?
The aging potential of a wine, whether natural or conventional, is determined by a set of factors. Two of them are absolutely necessary in order to be able to keep a wine over a long period : tannins (concentration, structure) and acidity (freshness). There has to be a good balance between the two for a wine to age well.
In order to determine the aging potential, it is necessary to focus on the style of wine. A very light red commonly known as a “vin de soif” in French, is meant to be drank in its youth. A common misconception is that all natural wines are like that. This is false. Another common misconception is that white wine doesn’t age well. In fact, many white wines are built for the long road and can be good for over 20 years.
What is crucial for the conservation of natural wines would be the conditions where they are stored. They are free of preservatives, therefore they must be stored in optimal conditions. Ideally, they should be kept at cellar temperature (13 to 15 degrees) and, as the case with all wines, it is better to keep them away from light and in a place where there is not too much heavy movements.
Last thing, the larger the bottle (magnum, jeroboam, etc.) the better. Larger size bottles age way better than regular ones. So don’t be shy to super size!