I'll assume you're referring to red wines - as 'aging' per se is not
so much an issue with whites.

I can;t speak to kits, but for the wines I make from grape, I strongly
prefer bulk aging in oak, stainless, or glass carboys. This gives the
wine time to clear (if I can avoid fining reds, I will) and gives the
wine time to mature with less oxygen on the wine. It also allows for
any residual mlf to occur.

--
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