The longevity of a wine relates to several factors of the grapes and the winemaking process. Perhaps the most important parameters are a good natural acidity of the wine, a high level of microbiological stabilization, a well-structured level of phenolic compounds in which the equilibrium between more polymerized and stable molecules and other monomeric and vibrant molecules is achieved.
It is true that there are naturally more unbalanced grape varieties than others if the objective is to guarantee the longevity of a wine, but the work and art of the winemaker can rebalance what Nature provides.
