Do you want to test your sense of smell?

In this lying and somewhat tricky table, the continent we smell does not correspond to the natural smell.

Smell one of our products and try to guess which one it is. It is important that you do not press the button before you have thought of the solution, remember, if you do, you will be as cheating as our table. Find out if you have guessed correctly by means of a colour code, the colour of the push button of the container that you are going to use will give you the solution by illuminating the real content of the product in the same colour.

LUCK !

Oenological visit:

In this lying table we find, on the one hand, dairy products, which are mostly secondary aromas, as they come from the malolactic fermentation (this is the second fermentation, which is carried out by the vast majority of red wines and some whites).

carried out by lactic bacteria), and it is common to find young red wines with aromas of yoghurt, milk

with aromas of yoghurt, milk or butter, although the most marked aromas are usually tertiary as they derive from barrel ageing, especially in white wines, being common in wines from Burgundy or Champagne, as well as other wines made with the Chardonnay variety, due to its affinity with ageing in wood.
Honey, which is a primary aroma, is found in practically all sweet white wines, frequently together with floral aromas and dried stone fruits, such as dried apricots. It is present in varieties such as Gewuztraminer and Riesling in their sweet elaborations, in both sweet and dry muscatels and in sweet Sauternes wines.

and the chocolate aroma is of primary origin, in the Pinotage variety, and tertiary due to barrel ageing, in the great Bordeaux, Ribera del Duero and Priorat wines, as well as in some Australian and American Cabernet Sauvignon.