The nose will inform us about the aromatic character of the wine. In its way we will distinguish th intensity of the aroma (intense, moderate, weak, non-existent),its quality(breed, fine, delicate, common, coarse) and its character (fruity, flower, spice, animal). The aromas of the wine are distinguished in: primary, derived from grapes, secondary, formed during alcoholic fermentation and tertiary, formed during tha aging of the wine.