▁ 9 ▁years ▁of ▁age , ▁but ▁finds ▁d ull . ▁A ▁year ▁later ▁the ▁drink er ▁finds ▁this ▁wine ▁very ▁ple asing ▁in ▁texture , ▁a rom a ▁and ▁mouth fe el . ▁Under ▁the ▁Co ates ▁Law ▁of ▁M atur ity ▁the ▁wine ▁will ▁continue ▁to ▁be ▁dr unk ▁at ▁an ▁optimal ▁m atur ation ▁for ▁that ▁drink er ▁until ▁it ▁has ▁reached ▁ 2 0 ▁years ▁of ▁age ▁at ▁which ▁time ▁those ▁positive ▁tra its ▁that ▁the ▁drink er ▁perce ives ▁will ▁start ▁to ▁fade . ▁ ▁Art ific ial ▁ag ing ▁There ▁is ▁a ▁long ▁history ▁of ▁using ▁artificial ▁means ▁to ▁try ▁to ▁acceler ate ▁the ▁natural ▁ag ing ▁process . ▁In ▁An cient ▁Rome ▁a ▁smoke ▁chamber ▁known ▁as ▁a ▁f um arium ▁was ▁used ▁to ▁enh ance ▁the ▁flav or ▁of ▁wine ▁through ▁artificial ▁ag ing . ▁Am ph ora e ▁were ▁placed ▁in ▁the ▁chamber , ▁which ▁was ▁built ▁on ▁top ▁of ▁a ▁he ated ▁hear th , ▁in ▁order ▁to ▁im part ▁a ▁sm ok y ▁flav or ▁in ▁the ▁wine ▁that ▁also ▁seemed ▁to ▁sh ar pen ▁the ▁acid ity . ▁The ▁wine ▁would ▁sometimes ▁come ▁out ▁of ▁the ▁f um arium ▁with ▁a ▁pal er ▁color ▁just ▁like ▁aged ▁wine . ▁Modern ▁win em aking ▁techniques ▁like ▁micro - ox y gen ation ▁can ▁have ▁the ▁side ▁effect ▁of ▁artificial ly ▁ag ing ▁the ▁wine . ▁In ▁the ▁production ▁of ▁Made ira ▁and ▁ran cio ▁w ines , ▁the ▁w ines ▁are ▁deliber