Why do we "transfuse" the wine?

Why do we "transfuse" the wine?

When a red wine has not exceeded three years of life since the year of vintage indicated on the label, then it definitely needs "ventilation". Ventilation is done by the "transfusion" of the wine in a carafe. During which the wine, coming into contact with oxygen, unfolds all its aromatic bouquet and thus becomes more enjoyable. Let the wine calm down, at most for half an hour, and eliminate mold and closure – as we would open the windows in a house that hasn't been inhabited in a long time. Avoid excessive ventilation, because old wines are particularly sensitive.