O2 and wine are actuallty friends. But it has to be done in small amounts ove a long time. This is called micro-oxygenation. This process really enhances a wine just like decantng does and by doing this with a barrel small amounts of water evaporate over time (Called the "Angels Share") and your wine has to be topped up often due to this. What is happening is that ypour wine is acy=tually concentrating like this and aging in the preocess. Not all wineries do this anymore cause its time consuming and it takes more monitering on their behalf. Lots of places now age in Stainless Steel tanks and use oak staves to oak their wine.