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We know—it’s only September… but Christmas always comes too quickly. If you want to surprise with a corporate gift that’s out of the ordinary, now is the time to start planning. At Christmas, it’s natural to want to thank clients, partners, and colleagues with a special gesture.But every year, finding something original—not just the usual gift—is increasingly difficult.If this year you want to break the mold with a gift that truly surprises, maybe it’s time to go for a sensory experience. The Aroma Collections are gift boxes that combine a book and a set of aromas.They explain how to taste,...

Mushrooms – or rather: fungi – are not plants, but organisms belonging to their own kingdom, playing a fundamental role in the natural cycles of decomposition and regeneration. In oenology, fungal notes begin to emerge as the wine evolves: aging in the cellar and chemical reactions over time can bring aromas of mold, undergrowth, and damp earth to our senses. Historically, rural civilizations had already noticed these aromas in mature wines, but only with the development of modern oenology did they begin to be studied scientifically, distinguishing between natural evolutionary aromas and true flaws. In the taster’s vocabulary, the term...

When temperatures drop and autumn approaches, red wine naturally becomes the star of our tables once again. It’s the season of convivial dinners, rich and enveloping dishes, but also of slow reflections in front of a glass. In this context, the pleasure of red wine expands not only through taste but above all thanks to its aromas, which in autumn reveal themselves as particularly fascinating. Training the nose to recognize the typical aromatic families of autumnal red wine means deepening the tasting experience and living it more consciously. In this article, we’ll explore the most common and significant notes: fruity,...

After the summer, it's normal to feel a bit “out of shape”… even in terms of your sense of smell. Holidays bring intense moments, new places, and new scents, but they often interrupt the routines that help keep our noses active and trained. September, with its back-to-routine feeling, is the ideal month to adopt new habits and improve your sensory skills.Training your sense of smell isn’t just for sommeliers or flavor professionals: it means learning to recognize and memorize aromas, refining our ability to taste food and drinks, and most of all, experiencing what we eat and drink in a...

Exotic, juicy, instantly recognisable—pineapple is one of the fruit aromas that most surprises and intrigues newcomers to wine tasting. Its lively, inviting note conjures an image of ripe, sun-soaked tropical fruit. But how does this olfactory hint find its way into wine, and how can we learn to recognise and enjoy it? The pineapple plant (Ananas comosus) hails from Central and South America, especially the area spanning southern Brazil, Paraguay and the Amazon. Indigenous peoples cultivated it long before Europeans arrived; Christopher Columbus was among the first to describe it, captivated by its unusual shape and sugary flavour. Introduced to...