Primary aroma:
The wine have three different kinds of aromas according to the sort of grapes they come from and the soil, this last one, is almost not noticeable.
This primary aroma is more or less intense and more or less fine depending on the vineyard and the ripening degree of the grape. You notice it right after the wine has been poured into the glass and before shaking it.

Secondary aroma:
It comes from the multiple substances formed during the fermentation process.
You can feel it shaking the wine strongly in the glass. These two aromas, the primary and the secondary ones are the ones to conform the aroma of a Young Wine.

Tertiary aroma:
It develops during the aging process of wine. It?s due to the appearance of new synthesized substances or transformed ones during the aging process and also due to the evolution of primary and secondary aromas along this process. This aroma is felt after shaking the glass strongly and letting it rest afterwards. It?s what is usually named bouquet. Within the term bouquet we can distinguish two kinds: oxidation and reduction bouquet.

The oxidation bouquet is the one that have the wines that have been in contact with the air at least partially. It?s typical of warm regions and it?s easily identified by a smell that remembers us of the quince and dry walnut, etc.. The reduction bouquet, on the contrary is in wines from quite warm areas, matured and conserved away from the air, in bottles.