Hello, the older the wine, the better. It depends on the maturity, brewing technology and natural conditions of grape varieties at the time of picking. If the grapes are harvested too early, the grapes are not mature enough, the acidity of the wine is too high and the alcohol content is low, which will bring more flavor and aroma of olives and bitter tannins. But if the wine is harvested too late, the acidity of the wine will be very low, the alcohol content will be high and the tannins will be softer. Wine made from grapes harvested too late is often too fatty and dull, and the acidity is not enough, so artificial acidification is sometimes needed.

The impression of natural conditions lies in the unique land and climatic conditions of each producing area, such as temperature, sunshine, precipitation and other climatic factors, as well as land factors such as soil and topography. These factors affect the grade, color and taste of picked sugar, which makes the taste and depth of wine different. So wine is cultivated from growing grapes.

Brewing technology determines the quality of a wine, and the way that varieties need to be treated in any year is housekeeping skills. Fermentation temperature is also the main factor affecting the flavor and color of wine. In the process of fermentation, the temperature of fermentation tank can generally reach 26℃-37℃. In order to extract more pigments and tannins, the fermentation temperature of red wine generally needs to be slightly higher. The reason why they do this is to minimize manual intervention in the fermentation process and ensure the original flavor of the wine.

For wine, it's not that the older the better, but that the wine brewed that year tastes good. So, what year was the wine produced, not the year of time.