▁conditions ▁under ▁which ▁it ▁was ▁stored , ▁and ▁the ▁condition ▁of ▁the ▁bott le ▁and ▁c ork , ▁and ▁thus ▁it ▁is ▁said ▁that ▁rather ▁than ▁good ▁old ▁v int ages , ▁there ▁are ▁good ▁old ▁bott les . ▁There ▁is ▁a ▁significant ▁myst ique ▁around ▁the ▁ag ing ▁of ▁wine , ▁as ▁its ▁chem istry ▁was ▁not ▁understood ▁for ▁a ▁long ▁time , ▁and ▁old ▁w ines ▁are ▁often ▁sold ▁for ▁extraordinary ▁prices . ▁However , ▁the ▁vast ▁majority ▁of ▁wine ▁is ▁not ▁aged , ▁and ▁even ▁wine ▁that ▁is ▁aged ▁is ▁rarely ▁aged ▁for ▁long ; ▁it ▁is ▁estimated ▁that ▁ 9 0 % ▁of ▁wine ▁is ▁meant ▁to ▁be ▁consum ed ▁within ▁a ▁year ▁of ▁production , ▁and ▁ 9 9 % ▁of ▁wine ▁within ▁ 5 ▁years . ▁ ▁History ▁ ▁The ▁An cient ▁Gree ks ▁and ▁Rom ans ▁were ▁aware ▁of ▁the ▁potential ▁of ▁aged ▁w ines . ▁In ▁Greece , ▁early ▁examples ▁of ▁d ried ▁" st raw ▁w ines " ▁were ▁noted ▁for ▁their ▁ability ▁to ▁age ▁due ▁to ▁their ▁high ▁sugar ▁contents . ▁These ▁w ines ▁were ▁stored ▁in ▁se aled ▁ear then ware ▁am ph ora e ▁and ▁kept ▁for ▁many ▁years . ▁In ▁Rome , ▁the ▁most ▁sought ▁after ▁w ines   – ▁Fal ern ian ▁and ▁S urrent ine   – ▁were ▁pri zed ▁for ▁their ▁ability ▁to ▁age ▁for ▁dec ades . ▁In ▁the ▁Book ▁of ▁Luke , ▁it ▁is ▁noted ▁that ▁" old ▁wine " ▁was ▁val ued ▁over ▁"