Technically faultless wines (with sufficient sulphurisation, sterile bottling and suitable closure) can be stored for different lengths of time due to their cellar treatment, the growing region, the vintage, the grape variety, the harvesting method, the quality grade, the alcohol and acid content, the CO2 content and their residual sweetness.

For consumers and restaurateurs, the following rules of thumb apply: Small wines with little body (Tafelwein, QbA, partly Kabinett) mature relatively quickly and cannot be stored for long. Higher-quality growths mature more slowly and can be stored for longer (often decades). Bottled wines should be stored horizontally with minimal temperature fluctuations (between 8° and 12°, max. 15°C) and good humidity (approx. 70%). Light influences and shocks should be avoided. Cleanliness, good ventilation and no strong foreign odours are further prerequisites for ideal storage.

Source: www.badischerwein.de