Summarising term for all the steps in the process from fermentation to bottling of a wine. It can also be used to describe the sub-process Drum removal respectively Barrique maturation ...or should be meant by that. One can also include the common practice of storing the wine in the bottle for some time before marketing to give it a certain maturity. The process of bottle-ageing until the wine is ready to drink can take many years or even decades for top products, but is usually no longer counted as ageing. In connection with the contact with oxygen during fermentation and the subsequent ageing in barrels or stainless steel tanks, a distinction is made between oxidative expansion (with contact) and reductive expansion (without or greatly reduced contact with oxygen).
The colloquial term traditional ageing means that a wine has been produced "in the old and traditional way" without the use of newer methods. As a rule, this means that the ageing was carried out in large wooden barrels or perhaps also in stainless steel tanks, but by no means in a "modern" way in barriques. Sometimes the term "classic" is also used for this (see Classic). With a sparkling wine(sparkling wine, champagne), "traditional" explicitly refers to bottle fermentation (i.e. not in a tank). More detailed information about details such as duration or special techniques cannot be derived from this, however.
Lists of relevant keywords are listed under barrel, barrel and barrel types. Complete lists of the numerous vinification measures or cellar techniques, as well as the types of wine, sparkling wine and distillate are included under the keyword vinification. Comprehensive information on wine law can be found under the keyword wine law.