Tertiary aromas
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German: Tertiäraromen Also known as: Reifearomen
Aromas developed through ageing in cask or bottle, such as nuts, leather, tobacco or honey.
Tertiary aromas develop through ageing and storage, in wooden casks as well as in the bottle. Typical impressions include nuts, caramel, leather, tobacco, forest floor or honey. They arise through slow chemical changes and contact with wood or oxygen.
In tasting they indicate maturity. They are not automatically a quality mark, since wines with oxidation faults can show similar notes.
