Secondary aromas

Secondary aromas refer to the scents generated by the winemaking processes, chiefly alcoholic and malolactic fermentation together with ageing on the lees. They include notes of yeast, bread, brioche, butter and dairy products, along with those contributed by new oak. Positioned between the primary aromas of the grape and the tertiary aromas of ageing, they reflect the winemaker's technical choices more than the grape variety or the terroir alone.