Primary aromas: origin, not a grade

The standard

Origin-based aroma classification assigns each scent to its formation: the grape, the fermentation or the ageing. Primary aromas are the level that is already present in the wine without any cellar intervention.

Criteria

• The scent is laid down in the grape, not formed in the cellar
• Variety, ripeness and origin set its profile
• It stands out most clearly in the young wine
• Its assignment follows formation, not intensity

Distinction

Primary aromas ≠ secondary aromas: secondary aromas arise only through fermentation and ageing. Primary aromas ≠ ageing aromas: ageing aromas are formed by bottle ageing, while origin-based aroma classification ascribes primary aromas to the grape.