From Beaujolais Nouveau to Japan's Yamanashi Nouveau, discover the traditions, winemaking techniques and fruity aromas of the first wines of the harvest.
Strawberry, cherry, raspberry… and sometimes even banana! What makes the first wines of a new vintage so aromatic? And how do wine lovers around the world celebrate the arrival of the new harvest? Every autumn, while many wines from the latest harvest are still resting in cellars, others are already being poured into glasses. These early-release wines offer a first glimpse of the new vintage, often with vibrant fruit aromas, freshness and an appealing youthful character. But not all young wines are the same. Behind names such as Nouveau, Novello, Junker and Svatomartinské lie different grape varieties, winemaking techniques and local traditions. From France to Japan, through Italy, Austria, the Czech Republic, Germany, Spain and Portugal, let's explore the fascinating world of new vintage wines. And, of course, we'll follow the thread that interests us most: the aromas in the glass.
Young wine or Nouveau wine? What's the difference? Imagine two red wines made from grapes harvested in September. Both are bottled in autumn. Both are fresh, fruity and ready to drink. Yet they may have been produced using very different techniques. A young wine is simply a wine intended to be enjoyed relatively soon after production. Depending on the country and appellation, however, terms such as Nouveau, Primeur or Novello may have more specific meanings and production requirements.
For example, Italian Vino Novello must contain at least 40% wine obtained through carbonic maceration of whole grapes, along with other applicable production requirements. Other early-release wines may be produced using conventional fermentation, semi-carbonic maceration or different combinations of winemaking techniques.
In other words, not every young wine is a Nouveau-style wine, and not every country's new wine follows the same rules. Understanding these differences makes exploring the first wines of the harvest even more interesting.
The secret behind those fruity aromas: Carbonic maceration
Why do some young red wines smell so intensely of fresh fruit? One important answer is carbonic maceration, a winemaking technique traditionally associated with many Nouveau-style wines.
Instead of crushing the grapes immediately, winemakers place whole, uncrushed grape bunches in a sealed vessel containing an atmosphere rich in carbon dioxide (CO₂) and low in oxygen. Inside the intact berries, special metabolic processes begin. This is known as intracellular fermentation. These processes modify certain grape components before the must undergoes conventional alcoholic fermentation, influencing the formation and transformation of aroma compounds as well as the extraction of phenolic substances.
After several days, the grapes are pressed, and the juice completes alcoholic fermentation through the action of yeasts. The resulting wines often display some distinctive characteristics:
- Intense fruity aromas, particularly fresh red berries.
- Floral notes, sometimes accompanied by hints of banana or fruit candy.
- Softer tannins, influenced by the particular maceration and extraction conditions.
- A light, approachable structure, especially in wines designed to be enjoyed young.
Of course, carbonic maceration doesn't produce identical results in every wine. Grape variety, ripeness, fermentation conditions and the winemaker's choices all contribute to the final sensory profile. Nevertheless, this technique helps explain the lively, fruit-forward personality of many early-release red wines.
Strawberry, cherry, raspberry… and even banana: Where do these aromas come from?
Now comes the most entertaining part. Bring your glass to your nose and try to identify what you smell. Some young wines offer an explosion of aromas reminiscent of strawberries, cherries, raspberries, fresh red berries and flowers. Others reveal more surprising notes, such as ripe banana or fruit candy. But why can a wine smell like banana when it's made entirely from grapes?
The answer lies in aroma chemistry. During winemaking, numerous volatile compounds are formed. Some of them produce aromas that remind us of familiar fruits, flowers and other foods.
Isoamyl acetate — Banana This ester is particularly well known for its characteristic ripe banana aroma. It can contribute to the fruity notes of certain wines, especially when fermentation conditions favour its formation.
Ethyl cinnamate — Strawberry and red berries This compound is associated with sweet, fruity nuances that can recall strawberries and other red fruits.
2-Phenylethyl acetate — Rose and flowers This aromatic compound can contribute floral sensations, particularly those reminiscent of roses.
These are just a few examples. A wine's aroma never depends on a single molecule but on the interaction of numerous volatile compounds and their concentrations.
And there's another fascinating detail: we don't all perceive aromas in exactly the same way. One person might immediately recognise strawberry, while another describes the same wine as fresh cherry or red fruit candy. That's where olfactory memory becomes so important. The more aroma references we learn to recognise, the easier it becomes to identify and describe what we smell.
France: Beaujolais Nouveau and its famous November celebration
When talking about new vintage wines, it's impossible not to begin with one of the world's most famous examples: Beaujolais Nouveau. Produced in the Beaujolais region, north of Lyon, this wine has transformed the arrival of the new vintage into an international celebration. Every year, Beaujolais Nouveau is officially released on the third Thursday of November. In 2026, that date falls on November 19.
Its main grape variety is Gamay noir à jus blanc, traditionally used on its own in red Beaujolais Nouveau. The relevant Beaujolais and Beaujolais-Villages appellation rules may also provide for certain accessory varieties. The winemaking process is another important feature.
In Beaujolais, semi-carbonic maceration is traditionally used. Whole grape bunches are placed in a vat, where carbon dioxide produced by fermenting grapes helps create conditions favourable to intracellular fermentation in intact berries. This is not necessarily the same as fully carbonic maceration, and there is no general requirement that all Beaujolais Nouveau undergo 100% carbonic maceration.
The result is typically a lively, fruit-forward wine, often associated with aromas of red berries and sometimes banana or confectionery notes. Today, its release is celebrated with tastings, festivals and events in France and around the world.
Italy: Vino Novello, the first taste of the new harvest
Italy has its own early-release wine tradition: Vino Novello. Its commercial release begins on October 30 of the harvest year, making it one of the earliest opportunities to taste wines from the latest Italian vintage.
But Vino Novello is not simply any young Italian wine. To use the term Novello, at least 40% of the wine must be produced through carbonic maceration of whole grapes. The wine must also comply with other applicable requirements, including bottling by December 31 of the harvest year.
Unlike Beaujolais Nouveau, Italian Novello is not associated with one single grape variety. Depending on the geographical indication and its production regulations, grape varieties may include Sangiovese, Ciliegiolo, Merlot, Corvina, Barbera, Dolcetto and Montepulciano. Other varieties, such as Cannonau, Nero d'Avola or Aglianico, may also be used where permitted by the relevant specifications. The national 40% requirement refers to the minimum proportion of wine produced through carbonic maceration, not to the percentage of any particular grape variety. This diversity means that Italian Novello wines can express different regional and varietal characteristics, even though they often share a fresh, fruity and approachable style.
Their aromas frequently evoke strawberries, cherries, raspberries and other red fruits, sometimes accompanied by floral or confectionery nuances.
Austria: Steirischer Junker, a first glimpse of the vintage
In Styria, southern Austria, autumn brings the arrival of Steirischer Junker.
This young wine, predominantly white, is produced to express freshness, liveliness and the immediate character of recently harvested grapes.
Unlike Italian Novello, it is not defined by the same mandatory percentage of carbonic maceration.
Steirischer Junker is best understood as an early preview of the vintage: an opportunity to discover the aromas and personality of wines that will continue developing over the following months.
In 2026, its commercial release began on October 23, accompanied by autumn presentation events.
Czech Republic: Svatomartinské, the wines of St. Martin's Day
Every year on November 11, the Czech Republic celebrates the arrival of Svatomartinské wines.
These young wines are produced according to specific rules and are available in white, rosé and red styles. Traditionally, they are enjoyed alongside seasonal dishes, particularly roast goose, often served with cabbage and other regional accompaniments.
Here, new wine is part of a broader gastronomic celebration.
It's an occasion to gather with friends and family, celebrate the harvest and enjoy the first results of the winemakers' work.
Japan: Yamanashi Nouveau, a uniquely Japanese tradition
Here's a surprising discovery for many wine enthusiasts.
Japan has long been one of the most enthusiastic international markets for Beaujolais Nouveau, but it also has its own tradition of celebrating new wines. In Yamanashi Prefecture, one of Japan's leading wine-producing regions, November 3 marks the celebration of Yamanashi Nouveau.
The main grape varieties are locally cultivated Koshu, a light-skinned grape, and Muscat Bailey A, a red grape variety.
Rather than simply copying the French Beaujolais tradition, Yamanashi Nouveau celebrates Japanese wine production through its own grapes, techniques and regional identity.
It's a fascinating example of how the same idea — tasting the first wines of the harvest — can take very different forms around the world.
Germany: Federweißer, a wine that's still fermenting
Germany has a particularly distinctive autumn specialty: Federweißer. Unlike most of the wines we've discussed so far, Federweißer is not a finished young wine.
It's grape must that is still undergoing fermentation. Usually cloudy and naturally sparkling, its sweetness gradually decreases as yeasts convert sugar into alcohol.
Federweißer is traditionally enjoyed fresh, often alongside Zwiebelkuchen, a savoury onion tart. Rather than tasting a wine that has just completed its production process, you're experiencing a stage of its transformation. A different approach to celebrating the harvest, but an equally fascinating one.
Spain: Vinos jóvenes and carbonic maceration
Spain produces many vinos jóvenes, young wines generally intended for relatively early consumption, often without extended ageing. However, not all Spanish young wines are made using carbonic maceration. In some wine regions, including Rioja, this technique is used to create particularly fruity wines.
These can share certain stylistic characteristics with Italian Novello or French Nouveau wines, while belonging to different regional traditions and commercial categories. It's a useful reminder that winemaking techniques can cross national borders without necessarily producing wines governed by the same regulations.
Portugal: São Martinho, new wine and roasted chestnuts
In Portugal, November 11 is associated with the feast of São Martinho.
The celebration traditionally brings together new wine and roasted chestnuts, two symbols of the autumn season. Here, the pleasure of tasting the new vintage is closely linked to conviviality, seasonal food and the cultural traditions surrounding the harvest. Once again, the arrival of new wine becomes much more than a tasting: it's a reason to celebrate.
Four aromas to look for in your next glass of young wine
After travelling around the world, let's return to the glass. Fruit-forward young wines, particularly those made using carbonic or semi-carbonic maceration, offer a wonderful opportunity to practise aroma recognition. Their aromas can be expressive and immediate, but distinguishing one note from another still requires attention and training. Here's a simple sensory exercise.
Try to identify these four aromas:
1. Strawberry. A sweet, fresh red fruit sensation that can be particularly noticeable in some young wines.
2. Cherry. An aroma that may recall ripe cherry flesh or a fresher, brighter cherry character.
3. Raspberry. A delicate, slightly tart red fruit note that adds complexity to the fruity aroma profile.
4. Banana. A more unusual aroma, not present in every wine, which can appear when fermentation produces certain fruity esters.
How to practice. First, smell the wine without swirling the glass too much. Try to identify the dominant aroma. Then gently swirl the glass and smell again. Can you detect additional nuances? Finally, compare your impressions with familiar aroma references.
Our Wine aroma Sets are designed for exactly this purpose: helping you train your sense of smell, build your olfactory memory and make wine tasting a more conscious and rewarding experience.
Remember, you don't need to identify all four aromas. The wine you're tasting may not contain every one of them. The goal isn't to guess correctly. It's to learn to pay attention to what your nose is telling you.
The beauty of new vintage wines? They don't want to wait. From France to Japan, from Italy and Austria to the traditions of St. Martin's Day, the first wines of the harvest share something special. They celebrate the harvest and offer an early glimpse of the new vintage. The grapes change. The techniques change. The traditions change. And so do the aromas. But the pleasure remains the same: bringing a glass to your nose and allowing yourself to be surprised.
Discover TasterPlace wine aroma collections and start training your sense of smell.
