Description for smell and taste of a wine in the context of a wine address. It describes the richness of the aroma of a wine made from healthy, ripe grapes or correspondingly matured grapes. These wines are usually produced with reductive ageing (little to no contact with oxygen) in a steel tank and bottled young. With a fruity wine, the primary aromas overlay those resulting from fermentation or barrel ageing. Compared to maturing in wooden barrels, fermentation and ageing in steel tanks results in a much stronger expression of the fruit. The fruit is particularly masked during barrique ageing. Likewise, the malolactic fermentation, which is mainly practised with red wines, also affects the fruitiness. Primarily, white wines to be drunk young are vinified with a fruity aroma.
The various aromatic substances can include pineapple, apple, banana, pear, strawberry, grapefruit, blueberry, raspberry, blackcurrant(cassis) and red, cherry, apricot (apricot), melon, orange, plum (plum), quince, raisin, blackthorn and lemon. These mostly only delicate notes often appear in combination and can also overlap. A certain sweetness is usually also part of the fruitiness. In Germany, sweet wines with residual sweetness are called fruity. If the fruity note is (too) dominant, one speaks of a fruit bomb. White or red fruit notes generally refer to the colour of the fruit. The optimal alcohol content with the highest harmony between aroma, fruitiness and taste is called "sweet spot". Individual producers try to achieve this by reducing the alcohol content.