Personally, I’m an avid fan and collector of old wine; old Napa cab, old North/Central Italian (Piedmont/Montalcino)... a lot of robust wine does incredible wonders with age. I’m having a hard time understanding how the aging process works for lambics. Being so sour when young, how does that flavor typically develop over time by controlled maturation/oxidization? What kind of depth is achieved? Seeing as I’ll probably never purchase a properly aged lambic myself, I wanted to hear some feedback from the seasoned ladies and gentlemen on BA.