The number of scents we can perceive in a wine during the olfactory experience determines its olfactory complexity.

A wine can be said to be complex when it has a bouquet composed of a multiplicity of fragrances, even very different from each other, which generate continuous sensations of curiosity and amazement. This happens independently of the intensity of the perfumes, i.e. the force with which they hit our nasal mucosa.

To give an example, let's think about a bunch of flowers, like the one on the side: its fragrance can be considered complex because it is made up of many varieties and, therefore, of many different scents. If there were only one or two varieties, it would be said as little complex or simple.

It should also be said that complexity is not a direct measure of quality. Certainly this stimulates our curiosity and, as such, should always be rewarded, but a not complex wine, simple, should not be considered a bad wine (many on the market are just like that).