Description for the 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 matured accordingly. These wines are usually made with reductive age ing (little to no oxygen contact) in a steel tank and bottled young. In a fruity wine, the primary aromas override those resulting from fermentation or barrel ageing. Compared to maturation in wooden barrels, fermentation and maturation in steel tanks result in a much stronger expression of fruit. Particularly with barrique ageing, the fruit is masked. Similarly, malolactic fermentation, which is practised especially with red wines, impairs the fruitiness. Primarily, white wines to be drunk young are vinified with a fruity aroma.