Summarising term for all work steps from fermentation to bottling of a wine. It can also be used to describe the sub-process Barrel ageing or Barrique ageing can also be meant. The frequently practised practice of storing the wine in the bottle for some time before marketing it in order to give it a certain maturity can also be included. The process of ageing in the bottle until it is ready to drink can extend over many years and even decades in the case of top-quality products, but is generally no longer counted as ageing. In connection with oxygen contact during fermentation and subsequent ageing in barrel or stainless steel tank, a distinction is made between oxidative ageing (with contact) and reductive ageing (without or strongly reduced oxygen contact).