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Aroma Combination of positive, natural sensations produced by a wine. They may come from the grapes themselves, (primary aromas), be produced during fermentation, (secondary aromas), or develop during the ageing of a wine, (tertiary aromas).
A certain amount of oxygen is required at this stage of a wine's development, in order to produce necessary aromas (secondary aromas). Racking must be conducted carefully, as too much oxygen will be more harmful than beneficial for the wine.
The flavor of prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot. Unlike champagne, appreciated for its rich taste and complex secondary aromas, ...
 See also: Vineyard, Light, Sparkling, Character, Complex
  
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