Secondary aromas are scents that arise from winemaking rather than the grape itself — chiefly from fermentation and élevage. They include the yeasty, bready notes of lees aging and autolysis, the buttery character of malolactic fermentation, and the vanilla, spice and toast of oak. Secondary aromas sit between primary (fruit, floral) and tertiary (aged) aromas, adding a layer of complexity built in the cellar.
WHY IT MATTERS FOR COLLECTORS
Distinguishing primary, secondary and tertiary aromas is a core tasting skill. Secondary notes reveal the winemaking — oak, lees, malolactic — and help you read a wine's construction and stage of development.
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