In today’s wine discourse, “old vines” has almost become a quality implication that requires no explanation. It frequently appears on labels, in reviews, and in market narratives, and is often directly equated with greater concentration, deeper complexity, and even a truer expression of terroir. However, the widespread use of this association does not mean it has been sufficiently tested. Is vine age the cause of quality, or the result of quality being preserved? Does the concept of “old vines” carry the same meaning under different natural and viticultural conditions?