FERMENTING AROMAS
Volatile substances of different origin from grapes, fermented must and the second fermentation of wine.These fermenting aromas enrich Marsala wine, make it “winy” and give it an aromatic profile that is different from that of the original grape juice. These aromas derive from alcoli, acids, aldehydes and esters, but also from ripening grapes and more specifically from the quality and composition of grape sugars.
GRAPE AROMAS
Odorous substances contained in grapes, they are more intense in the most aromatic varieties and in wines; the technique used to make the wine preserves their original aromatic characteristics. The aromas can have different notes, even if they are from the same quality of grapes, depending on the soil and the location they are from.
AGEING AROMAS
During the ageing process, whether inside a barrel or already in a bottle, the aroma of “Marsala” wine starts changing. Initial notes slowly make way to new aromatic compositions, balsamic and woody, these are the first signs of the ageing process.
As the ageing process progresses, its smell is referred to as “Marsala” bouquet, which will continue to develop until it becomes increasingly more complex, multi-faceted and composite.