Sensory perception

Sight, smell, taste and touch are the senses with which the ingredients of wine are identified, classified and evaluated in the course of sensory analysis. In order to meet the highest quality standards, our comprehensive advice and recommendations regarding specific viticulture and winemaking products are based on the evaluation results of sensory analysis.

Sensory and analytical control in the Briegel wine lab completes the circle of quality management, thereby forming an ideal basis for providing customer-oriented advice. Our key objectives for practical sensory perception: listen, test, optimise, implement and track.