Secondary Aroma
tasting:secondary_aromaAromas derived from fermentation processes (yeast, malolactic). Bread, cream, butter, cheese, yogurt. More prominent in wines with MLF, lees aging, or extended skin contact.
Aromas derived from fermentation processes (yeast, malolactic). Bread, cream, butter, cheese, yogurt. More prominent in wines with MLF, lees aging, or extended skin contact.