I think it's a gradual process. But I can say this: the wine I've made from juice buckets the last few years has been better than the wine made by my family years ago.
But it's from a number of factors. Their process was as basic as it gets and how I learned. And I've gradually implemented:
Hydrometer readings (and adding sugar for higher abv if desired)
Keeping topped up
Yeast selection
Yeast nutrients
Sulphites
Longer aging
Routine racking
MLF
Ph/TA monitoring and adjusting if needed
And Detailed note keeping is a huge benefit.
These have all played a part in making a better finished product. Not to mention my growing passion.
I found a discarded bottle cab Sav Aged 3+ yrs made before implementing most of that list. And it was better than any other. Telling me all those things help, but aging can make a huge difference all by itself.
They also got very comfortable in the same routine, content with the process. Making the same boring blend every year. 2 Muscat buckets and 1 Alicante. And drinking it over the course of the following year while a new batch bulk aged. Whereas I, with the benefit of the internet, have been able to submerge myself in the hobby with a never ending desire to learn more and more.