I'm relatively new to wine making - about 50 gallons so far. All of my wine making has been done with kits and consumed within the typical 6-18 months. I'm looking to create 2 - 6 gallon batches twice per year which are to be kept for 20-50 years or more. The idea is to make a few kits for the present and 2 for the far future. If I do this for 10 years, this will give me 600 bottles, which would make a substantial cellar! My understanding is that with a good quality juice kit (red), aging takes from 6 months to up to 20 years (Nebbiolo for example). I'm looking to consume 50 years after bottling and cannot find any advice for preserving wine for that long of time. 1. If my Nebbiolo can take 20 years to age, how do I get another 30 out of it? 2. How can I get 50 years out of a lower tannin wine like a pinot noir? I would prefer just prepare the kit according to the instructions and not get into PH/Acid testing and adjusting.