The
tradition of drinking new wine is as old as the wine itself. Due to
problems with conservation, most wines simply were undrinkable a few
months after fermentation. That's where the desperate attempts to
prolong its' shelf life came from, along with masking the taste of
oxidation wine. People tried to pour olive oil on top of the wine in
amphoras, add honey, resin, or only drink wine diluted with water.
Which is also the reason for the fame of those rare wines such as
Falernum
or Cecube
able to age for a long time.