2006 Monte Antico Toscana

[Thomas]

Hotwine,

There's also the possibility that the aging process is helped along more by the natural progression of chemical reactions over time from polymerizing of tannins, etc. and from oxygen that is in solution when the wine is bottled, plus the oxygen in the neck of the bottle.

Because screwcap hasn't been studied long enough, no one knows what its impact on aging is, but there is oxygen in solution under that screwcap too--plus there's that air space in the neck, and it may be enough for the wine's chemistry to move about in there.

However, if wine does not age under screwcap because of air tightness, then chances of degradation are diminished greatly and decanting after opening becomes more important.

Of course, what I've just posted is heavily weighted toward opinion. Still, what goes on in the bottle is not exactly well understood.