Acidity is the key to ageing wine

Rather than tannic structure or time in oak, a wine’s acidity levels are the most important factor as to whether or not it will age well according to one winemaker. Speaking to the drinks business during a recent visit to Argentina, Martin Kaiser, chief agronomist at Doña Paula estate, said: “Acidity is the most important element to ageing but the wine also needs to have a good tannic structure to perform well during the micro-oxygenation process.