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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.




 

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