Certified Sommelier Test 2026 – 400 Free Practice Questions to Pass the Exam

The aging requirement for an Anejo classification in Spanish wines is indeed 24 months. This classification is typically associated with certain types of fortified wines, particularly those produced in specific regions like Jerez. The aging process is crucial because it allows the wine to develop deeper flavors and complexity, contributing to its character.

During this 24-month aging period, the wine is often stored in oak barrels, which imparts additional flavors and allows for oxidation, further enhancing the wine's profile. This extended time in wood is what distinguishes Anejo wines from younger classifications, leading to a more robust taste and potentially deeper color.

In contrast, shorter aging periods, such as 12 months or 18 months, would classify the wine into lower categories such as Crianza or Reserva, which do not have the same depth or complexity as an Anejo. The 36-month figure exceeds the standard for Anejo, often associated with even longer aging wines, thereby reinforcing 24 months as the correct requirement.