The blending of all these components creates an infinite range of possibilities, a complex and varied aromatic palette. This diversity, born of the grapes, is then shaped by the so-called secondary aromas added during vinification. The choices made by the winemaker, from pressing to final dosage, shape the style of each cuvée.
The contribution of reserve wines (up to 50% in certain non-vintage cuvées) already brings the wines into the second dimension, that of diversity linked to their evolution over time, enabling them to express so-called tertiary aromas.
In the early stages of maturity (3 to 10 years), the various aromas evolve towards notes of brioche, viennoiserie, ripe fruit, stewed fruit, then candied fruit (fig, date), dried flowers, dried fruit (almond, hazelnut, raisin), light tobacco, wax, honey, butterscotch, with occasional hints of vanilla and licorice (characteristic of wines aged in wooden containers).
Older, "plenitude " wines (10 years or more) evolve over time with notes of fruit paste (quince in particular), gingerbread, to undergrowth aromas and roasted, empyreumatic notes (toast, rusk, mocha, coffee, cocoa).
For Champagne rosé, aromas can be fresh (citrus, wild strawberry), smooth, powerful (ripe yellow fruit, red berries) or complex, combining fruity notes (wild berries) with hints of undergrowth. The palate can be structured, powerful, fleshy or more ethereal. As they age, their aromas express the full richness of dried fruits and spices, even toasty notes for the oldest.