After bottling, still wines begin the reductive stage of maturation without or with very little oxygen. Many producers store mainly higher quality, mature red wines, but also white wines before marketing up to 12 months or even longer in the bottle, which is why they are also called bottle ageing or bottle refinement. In many countries a certain bottle maturity is also prescribed by wine law for individual wines. In contrast to aging, by which one understands all changes of a wine until the "end of its life", bottle aging rather only summarizes the positive changes until the climax. However, there is no clear distinction between the two terms. In connection with the climax of a wine, the term "drinking maturity" is often used, meaning the optimal time for enjoyment. This state can be given, so to speak, even before the climax. However, the two terms can also be understood as synonymous, as they are by no means to be understood in relation to a specific date and can extend over a longer period of time, i.e. also over several years.