Olfactory Part

Olfactory Part:

In this part, 3 types of aromas are distinguished:

• Primary aromas: They come from the grape, and are mainly of two types, fruity and floral:

Within the fruit we can find; white fruit (apple, pear), citrus (lemon, lime, orange, grapefruit), exotic (lychee, pineapple, passion fruit, papaya, custard apple), red fruit (strawberries, cherries, currants, raspberries), black fruit (plum, blackberries, blueberries), stone fruit (peach, apricot, nectarine), dried fruit (dates, raisins, dried apricots).

As floral aromas we can find, acacia flower, night-blooming jasmine, rose, violet, lavender, etc...

• Secondary aromas: These are aromas that come from the fermentation process, mainly we can find creamy, pastry, buttery, toasted bread, yeasts, smoky, toasted, licorice. They also provide spicy aromas from oak (vanilla, cinnamon, peppers, coffees...).

• Tertiary aromas: They come from the aging of the wine. Mainly they are animal aromas, leather, musk, nuts (walnut, hazelnut, almond), spicy (clove), coffee, mushrooms...