While modern producers are contributing to making examples more approachable to drink while young, some premium examples still made in the traditionally high acid style will often need 3 to 7 years of bottle age before the acidity tones down. Dry or Sec examples from favorable vintages can have the potential to age for 15–20 years or more but many are ready to drink within 4 or 5 years after vintage.
While contemporary producers aim to make wines approachable for younger drinkers, some high-acid premium wines require aging for 3 to 7 years before the acidity softens. Dry or Sec examples from excellent vintages can age for 15–20 years or more but are often ready to drink within 4 to 5 years after harvest.