The most recognizable categories


This scent is almost always present in all wines and, for the greater volatility of its compounds, is the first to be perceived. Among the most common notes we find: acacia, hawthorn, chamomile, iris, lavender, jasmine, pink, violet and the unmistakable field flowers.


This category include a wide range of scents: in white wines often you can find several notes of white fruit (apricot, apple, pear, peach), citrus fruits (lemon, lime, mandarin, grapefruit) and tropical fruit (pineapple, banana, lychee , mango, melon). In red wines you can also find a variety of notes of fresh fruit (cherries, strawberry, raspberry, blackberry, plum, currant), dried fruit (walnut, hazelnut, almond), jams and fruit syrup.


This scent can be found in wines produced with poor mature grapes and, if too aggressive, it can also be unpleasant. Among the most common notes we find country and forest notes (grass, hay, foliage, mushrooms, humus, moss, resin, earth), vegetables (tomato, pepper) and fresh herbs (basil, mint, thyme).


This scent is typical of wines matured in wood. By paying attention, we can find notes of anise, cinnamon, cloves, licorice, nutmeg, pepper, vanilla, ginger.

The most particular categories...


You can find this scent prevalently in wines that have been in great contact with yeasts, sparking firstly: beer, butter, wheat, yeast, bread.


This aroma prevails in very young wines and recalls the typical scents of winemaking: must and marc.


This scent is typical of wines matured in wood, mostly related to substances obtained for heating or roasting, such as cocoa, coffee, chocolate, burnt wood, toast, tobacco.


This scent is typical of wines aged in wood, closely related to the fresh or dry wood notes (acacia, maple, cedar, pine, sandalwood) and barrel wood (oak, chestnut).

... and the most "tough" ones

These scents are often identified as a defect and are not always appreciated by most. We also admit that they are "tough" but, if present in the right amount and well amalgamated, they can describe unexpected olfactory frameworks and give us pleasant feelings.


This feeling, typically wild, is expressed with notes of meat, leather, hide, dry fur, wet fur, fish, plumage, sweat.


This aroma refers to chemical compounds such as acetone, wax, disinfectants, medicines, plastic, soap, enamel, sulfur.


This scent includes notes of gasoline, tar, graphite, hydrocarbons, metals, stones and rocks.

Wine itineraries