Many wineries were ageing their wines for a long period of time in old barrels, which created classic wines with delicate colors, slightly oxidized flavors of caramel, coffee and roasted nuts. Nowadays, some Bodegas tend to age their wines for a shorter amount of time, offering more fruity flavors and tannins. Also, a much higher percentage of new oak barrels are used, making these wines richer and more concentrated.
Depending on the region, the minimum ageing time can vary according to the level – those below are for the best regions, like La Rioja, Ribera Del Duero or Priorato:
Joven: Translates into ‘Young’. They are often labeled simply as Vino Tinto wine or Cosecha, which means ‘Vintage’. These wines have no or very little oak ageing, and are made to be drunk as soon as released.
Crianza: Aged for a minimum of 2 years, including at least 1 year in oak.
Reserva: Aged for a minimum of 3 years, including at least 1 year in oak.
Gran Reserva: Aged for a minimum of 5 years, including at least 2 years in oak. Gran Reserva wines are not made every year, only the vintages which present the best qualities and ageing potential.
In some countries, the Reserva appellation may not have any required ageing time. It may just be a special cuvee from the winery which spends some time in barrels. Some wineries will age their wines for much longer than the minimum requirement, with up to 10 years in oak barrels (maximum time authorized), and many more years in the bottles in their cellars; but only a handful of wineries still practice those methods as it is hardly compatible with today's market demands. One example is Marques De Murrieta, which decided to release their Gran Reserva vintage 1942 in 1983 after 41 years of slow ageing in their cellar!
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