Interesting facts about wine labels
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1. Labels are usually the very last step
A wine can be fully aged, bottled, and resting for months (or years) before it ever gets a label.
Labelling simply marks the moment the producer decides the wine is ready to leave the cellar.
2. Labels don’t age the wine - time does
A common misconception is that the label date or bottling date “creates” maturity. In reality, the ageing happened long before - in tank, barrel, or bottle and it is happening while the bottle is on your shelf or in your wine cellar. The label only identifies the wine; it doesn’t change what’s inside.
3. Label condition matters to collectors
For aged wines, the state of the label is important: clean labels often indicate good storage conditions, careful handling, and limited movement.
4. Every label is legally controlled
Wine labels must include specific information by law:
alcohol level
- volume
- origin
- producer
- allergen warnings
Everything else - design, wording, paper - is a deliberate choice by the producer.
5. Some labels are applied by hand
Especially at smaller domaines, labels are still placed by hand or with semi-manual machines. It’s slow, careful work - and often done in small batches.
6. Once the label is on, the wine is considered “finished”
From a winemaker’s point of view, labelling means:
“This is how we want this wine to be experienced.”
After that, it’s no longer a work in progress - it’s ready to be shared.
7. Label design is a choice, not a trend.
Some producers prefer classic labels that reflect history, place, and tradition.
Others choose modern designs to signal a different approach or a new generation.
Neither style changes the wine itself — but both communicate how the producer wants the wine to be understood before the bottle is opened.
