The Essential Aromas


Wine aromas for your nose

Wine aromas for your nose

Learn wine tasting.

Smell is the most important of the senses in organoleptic analysis of wine . Educating and training your nose is a recommendable and necessary exercise as much for those who want to start a wine tasting in a fun and educational way as for those with tasting experience who want to fully appreciate all the nuances in order to judge firmly and accurately communicate their feelings with precision.


box 12


Wine may have defects due to wrong bottling, mold in the cork, bacterial activity, wrong conservation... Learn to identify and [...]

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18 aromas


It is difficult to choose among the thousands of smells that wine can bring to your mind. We choose the [...]

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32 aromas


De Luxe Box with 32 aromas representative of wines all over the world, numbered and very estable on time, with [...]

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Tradition and technology get together harmoniously in the selected preparation of our exclusive enological aromas and the guide included in our package, where the purity of essences allows us to provide an olfactory product of the highest quality and durability that will surely delight both neophytes and teachers in the wonderful world of wine tasting.

The essences are analyzed in its chromatic spectrum and when the composition is optimal the formula is patented by us. The smell meets the jelly in a high temperature process able to work inside the vehicular polymers created for this specific project, giving the product the everlasting properties that can’t be match by the competition. We can offer you the optimal capsule for tasting scope.


Why do you enjoy more the tasting experience with our boxes of aromas? 

Let me give you an explanation which you can jump to the last paragraph if you want to avoid the whole process.
Wine and beer are the result of the alcoholic fermentation obtained from the grapes or cereals. Bearing in mind this premise…Why do experts say that smells like flowers? or fruits of different countries that has nothing to do with the origin of the drink? Perhaps it is because it has added flavors to make it different? Is it because the experts want to become interesting people? They are not added (in most of the wines and beers) nor invented. Chemicals from the ingredients, the fermentation or the mistakes while producing are in your drink and everybody can smell and differentiate them.

What are the odors in our drink?

There are volatile chemicals that when they rise up out of the wine, beer, or any other food. They pass through your nose and are perceived by the olfactory bulb, which means that we inspire molecules which contact the sensory nerves in our nose and send a signal to the brain, which interprets and identifies the fragrance as rose, orange, oil and a long etc. depending on our previous knowledge. From two persons smelling the same odor, one of them can evoke rose but another relates the smell to deodorant, depending on their former experience.

Wine and beer tasting distinguish each other in the olfactory phase. In wine there is a first approach to the more present smells and then you move the glass gently to obtain the deeper aromas. In beer tasting there is only one olfaction without the movement of the glass.


How can I recognize the aromas?

When you smell, the volatile molecules are inspired by your nose and react with our olfactory bulb sending a signal to the brain and it generates an olfactory answer.To obtain this answer it is necessary a minimal concentration of this molecules. Is a little bit like hearing: you need some volume to be able to recognize a sound. Therefore, to feel the aromas we need enough concentration of molecules to generate an answer in our brain if you have it recorded in your olfactory memory.

Aromas are memories that we have stored in our brain, thus we can’t recognize an aroma that we haven’t smelt and memorized previously. There are around 10.000 different odors identified in wine or beer. It is nearly impossible to appreciate or to recognize all of them. Count on us to enjoy your drink to a higher level.


You’re able to to detect more or less aromas in your beverage depending on the concentration of odor molecules and how much you have developed your olfactory sense, but you can improve that with a very basic training: smell, smell, smell and memorize! Here is where our set of aromas will help you.