Aging of wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years. The Ancient Greeks and Romans were aware of the potential of aged wines. In Greece, early examples of dried "straw wines" were noted for their ability to age due to their high sugar contents. These wines were stored in sealed earthenware amphorae and kept for many years. In Rome, the most sought after wines—Falernian and Surrentine—were prized for their ability to age for decades. In the Book of
Wine fraud wine from its natural or "authentic state". At various points in history, these techniques may be considered "too much" manipulation, more than what a consumer would likely expect, and thus labeled as "fraud". However as these techniques became more common place in the wine industry, they gained an air of acceptability and eventually became just another tool in the winemaker's tool box to help craft good-quality wine. Most techniques of manipulation arose from need. Early wine had many wine faults that caused a wine to spoil quickly. Classical writings from the Greeks and Romans detailed recipes that could cure "sick