Pour some oil into a glass, preferably a dark-coloured glass. Cover it with one hand and swirl it gently with the other, so that the oil, as it warms up slightly, releases all its aromas. Take care to cover the glass well, so that the aromatic notes do not immediately disperse into the air. Sniffing delicately, the extra virgin olive oil reveals to your nose a combination and richness of scents that confirm its freshness and high quality. Your nostrils will initially be enveloped in the complexity of herbaceous notes of cut grass, green tomato or artichoke. As you continue to sniff, secondary aromas gradually reveal themselves, with hints of apple or almond, and floral or spicy notes, such as basil and black pepper,

A glass of wine immediately transports you to the freshness of our European wine cellars. Bring the glass slightly tilted to your nose for no more than 4 seconds, to avoid habituation, and immediately perceive the intensity and complexity of the aromas.

Then bring the glass closer again and all the aromas present will be revealed to your nostrils, the fruity or earthy notes, the fragrances of underbrush or herbs.

Each nuance in the fragrance that reaches your nose reveals the essence and biodiversity of the soil of origin, the type of vine and the winemaking process.