Young wines are those that generally benefit most from aeration. Indeed, young wines often reveal a strong acidity and fairly hard tannins. Young, the wine is unstable and particularly moving. From then on, oxygenation of a young wine will make its tannins more supple and reduce its acidity. It is therefore recommended to aerate a young wine. The aeration will allow it to offer more roundness in the mouth and to reveal all its aromas as well as possible. That said, you can drink some of them young and they will not necessarily need to be aerated and will reveal a beautiful roundness as soon as they open.