top of page

AROMA 2: BUTTER

Aroma 2 is butter. The distinctive scent of butter is from the impactful aroma 'Diacetyl'. In wine, this compound gets naturally produced during a process known as 'malolactic conversion' where sharp, green-tasting malic acid is converted to softer, creamier lactic acid. The buttery aroma of Chardonnay is down to this conversion process, lending a creamer mouthfeel, and sweet smelling butterscotch notes, which has a good affinity with the spice and vanilla notes from oak ageing.  Not all white wines will undergo this conversion, preferring to retain a more linear, crisp mouthfeel and purely primary fruit flavours. However when done well, and balanced with ripe fruit flavours, this can create some of the most thrilling, luxurious wines in the world. 

Image by Megumi Nachev

VIGNETTE / vin'yet 

1. A frame that draws attention to the centre.

2. A brief but powerful scene.

From the Middle French vignete, a diminutive form of the noun vigne meaning 'vine': an illustration of vine tendrils around the borders of a page. 

Press mentions

See our reviews

Read our blog

Shipping FAQs

Email us 

Call us on 07757 727998

Privacy Policy  

Oh, hey! Subscribe for a 10% discount code for your first order over £100! 

Thanks!

Orders arrive within 2-4 business days with many orders arriving the next business day.  Fulfilment is via Ferovinum Ltd. Shipping within UK only. You must be over the legal drinking age. Always drink responsibly. 

  • instagram
  • Black Facebook Icon
  • Black Twitter Icon

2022 BY VIGNETTE WINE

bottom of page