This study presents the sensory description of wines made from 18 local cultivars, which were analysed from two vintages. The influence of vintage, Denomination of Origin (DO) and agronomical parameters over sensorial attributes were assessed by 21 expert wine tasters. Some wines made from minor varieties were better scored by experts compared to the wines made from varieties allowed in Spanish DOs, underlining the oenological possibilities of these minor cultivar wines.
Wine sensory analysis showed significant correlation between sensory attributes and agronomical parameters, with vegetative and productive agronomical parameters inversely influencing aroma and taste scored by experts. Our results suggest that the management of agricultural parameters has the potential to improve the wine quality. This study also highlights the interesting possibilities of the minor varieties in the wine market.