Wines with a lot of acidity may taste fresh, but they do not age well.
Just the opposite is the case: Wines that lack acidity do not age well. Acid is a natural preservative. For example, among the longest-lived white wines in the world are Champagne, Vouvray (Chenin Blanc from the Loire), and German Riesling—all of which are very high in acid. Acid also helps red wines age, although red wines tend to get most of their ageability from tannin, which is another natural preservative.