These are the most easily recognised aromas of wine, perceived even by a tyro nose; among the various fruits we can list blackberry, blueberry and black currant, red berries such as strawberry, raspberry, red currant and cherry, citrus fruits such as lemon, orange and grapefruit, fruits with yellow flesh like peach and apricot, and white-fleshed fruit such as apple, pear and dried fruit.
These fruit aromas are typical of younger wines and are found mostly in white, red, rosé and passito wines. An example?
Distinct notes of black currant in Barbera d’Alba DOC, dried fruit and raspberry in Langhe DOC Nebbiolo, peach and apricot in Moscato d’Asti DOCG. .
Spice and wood aromas
These are deeper and more intense notes, among the most fascinating to be found in wine. On the nose, these are perceived as sweet spices like cinnamon, vanilla and liquorice or zesty, more penetrating spices, such as pepper, clove and nutmeg as well as perfumes of coffee, cocoa and tobacco.
These aromas are often found in wines aged in barrels, for example: vanilla, liquorice, tobacco and cinnamon in Barolo DOCG, spices and cocoa in Barolo DOCG Persiera.
A smelling nuance that is almost always present in wines, during the tasting it is possible to recognize the scent of flowers such as jasmine, orange blossom, rose, peony, lavender, but also fragrances to teas such as chamomile, linden, hawthorn, honey and wax.
Delicate elderflower notes present in Nebbiolo d’Alba DOC Spumante Rosé evoke the perfume of spring meadows.
Other aromas that can be identified in wine are the mineral aromas such as rocks and metals and earthy aromas such as mushroom, truffle damp earth, hay and freshly-cut grass.
An example of this is Langhe DOC Rossese Bianco which evokes herbaceous notes.