The aroma is a fundamental requirement of wine. Simple as that sounds, this is an extremely complex subject and detailed knowledge of aromatics requires study and preparation. Aromas can be classified into three groups
: primary, the fruity nuances of vines and grapes; secondary, the aromas gained by fermentation processes; and third, the aromas imparted by processes of ageing. Distinguishing the three takes a highly trained nose that can catch even the less pronounced nuances.
Professor Luigi Moio, one of the leading experts on the subject, delves into the aromatic, biochemical and sensory aspects of oenological products in a book recently presented at the G. B. Cerletti Wine School in Conegliano, entitled “The Breath of Wine
But why is the aroma so important? Because, as the author himself states in his essay: “Bouquet is the most important and fascinating part of wine, wine communicates through perfume. It communicates the territories, communicates the grape varieties, communicates the places where the people behind the wine are born. “