How long the wine is left in the bottle after production
Maturation and ageing in bottle imparts mature, mellow characters that increase the complexity, quality and overall harmony of wine.
a hard to describe entity. Usually more pronounced earlier in bulk aged wines, (in containers stainless, wooden or otherwise that are larger than 100 litres). However, when bottles are left for substantial periods of time a definite softness and slight oxidation occurs. Usual time for such a transformation from Heurige wines can be between 18 and 36 months.
Literally the aging that takes place after the wine is bottled. Some wines are barrel aged at the winery before bottling. Unlike spirits, wine continues to change in the bottle after barrel aging. Some wines, such as full bodied reds and certain dessert wines can develop and improve with bottle age.
Time spent in the bottle after making and possible wood aging. "Will improve with bottle age", means the winemaker thinks the wine will taste better with several years cellaring.
Can be used complimentararily to describe the complexity a wine develops in the bottle over time. Or can pertain to stale or even off odours.