Palazzo Centofanti explains the aromatic compunds

Have you ever smelled hints of berries or vanilla in a glass of wine and wondered, "How can these aromas be there if wine is made only from grapes and yeast?" 🧐

Well, the answer lies in aromatic compounds!

They are the true stars that give wine those irresistible scents and flavors.

Let’s discover together what they are and how they influence your tasting experience!

What is an aromatic compound?

Aromatic compounds are volatile chemical molecules that naturally develop during the winemaking process. In simple terms, they’re the molecules responsible for the scents you recognize when you bring the glass to your nose.

These aromas don’t just come from the grapes — they’re also influenced by the soil, climate, type of fermentation, and even the type of barrel used for aging. That’s why a Montepulciano d’Abruzzo and a Pinot Grigio have completely different aromatic profiles!

Montepulciano d'Abruzzo DOC Palazzo Centofanti

The Three Major Families of Aromas

To simplify things, wine aromas can be divided into three main groups:

🍇1. Primary Aromas – Directly from the Grape

These aromas come directly from the grape variety and the terroir (the environment where the vine grows).

👉 Examples:

• Red fruits (strawberry, raspberry) → typical of young red wines

• Citrus and white flowers → characteristic of fresh white wines

• Herbs and green notes → often found in Sauvignon Blanc or Cabernet Sauvignon

  
  

▶️ Example: Drinking a Cerasuolo d'Abruzzo? That cherry and strawberry fragrance you taste? That’s the grape speaking! 🍷

Palazzo Centofanti grapes

🍷 2. Secondary Aromas – Born from Fermentation

Here’s where the magic of yeast comes into play! During alcoholic fermentation, yeast transforms sugars into alcohol and, in the process, releases aromatic molecules.

👉 Examples:

• Bread, crust, and butter notes → typical of traditional method sparkling wines (thanks to fermentation on the lees)

• Lactic aromas like yogurt or cream → come from malolactic fermentation

  
  

▶️ Example:If you catch the scent of brioche or butter in a Chardonnay, that's the result of fermentation! 🥂

Pecorino IGT Terre di Chieti Palazzo Centofanti

🍷 3. Tertiary Aromas – From Aging and Maturation

Over time, wine evolves and develops new complex aromas thanks to contact with oxygen and the materials of the aging containers (like barrels).

👉 Examples:

• Vanilla, cocoa, coffee → from the wood of the barrels

• Leather, tobacco → from bottle aging

• Dried fruit → from controlled oxidation

  
  

▶️ Example:That hint of vanilla in a Montepulciano d'Abruzzo Riserva? That’s the barrel working its magic! 😉

Palazzo Centofanti Barrels

🍷 Why Is It Important to Recognize Aromatic Groups?

Understanding the aromas in a wine helps you to:

✅ Appreciate wine better → The more you can identify the aromas, the more complete and rewarding the tasting experience becomes.

✅ Pair food and wine like a pro → A wine with fruity notes pairs beautifully with lighter dishes, while one with tertiary aromas of tobacco and leather is a perfect match for red meats and hearty dishes.

Conclusion: Wine is a multisensory experience!

Recognizing the aromas in wine is like decoding a secret language of scents and flavors. Next time you catch a hint of cherry or vanilla in your glass, you'll know exactly where it comes from — and you might even impress your friends with your wine knowledge! 😎🍇