The age or vintage and a correspondingly high price have a direct connection for top wines. Qualitatively outstanding old wines are usually very expensive. The fact that wines in principle become better with age is an often quoted, but nevertheless wrong fairy tale, and is reserved only for top products under certain conditions. Such crescences are characterised by sometimes extremely long shelf life. In the course of bottle aging, the optimal drinking maturity is reached at a certain point in time, but even this does not last forever. This means that even with long-lasting wines, the peak is exceeded at some point. The fact is that very old vintages are often sold at auctions at astronomical prices. Usually, the oldest crescents are found among the high alcohol, fortified dessert wines as Madeira, port wine, sherry, etc. The following list includes very old wines that were still edible.