Extraction Methods of Vine

Historically, the aromatic profile of the vine—encompassing its leaves, tendrils, and delicate blossoms—was primarily captured through traditional maceration in oils or via basic water distillation. Ancient Mediterranean cultures utilized these infusions for medicinal applications and early perfumery, seeking to preserve the fresh, green, and slightly floral nuances of the vineyard.

In modern fragrance production, solvent extraction is the standard method for obtaining vine blossom and grape leaf absolutes. This process involves the use of volatile solvents to dissolve the plant's aromatic molecules and waxes, resulting in a concrete that is further refined with alcohol to produce a concentrated absolute. For specific vine-related notes such as cognac oil, steam distillation of wine lees (the sediment at the bottom of wine casks) is used to capture the characteristic boozy and fruity essence.

The latest advancements in extraction technology include supercritical CO2 extraction, which allows for the high-purity capture of the vine's complex aromatic profile at low temperatures, preventing the thermal degradation of its most volatile green notes. Additionally, molecular distillation is increasingly used to fractionate these extracts, enabling perfumers to isolate specific vibrant or transparent facets of the vine while removing heavier, less desirable residues.

The Vine note, capturing the green, leafy, and slightly bitter aroma of the *Vitis Vinifera* plant, is a sophisticated element often used to lend authenticity and crisp freshness to fragrances. It is particularly valued in compositions that aim to evoke the realistic atmosphere of a sun-drenched vineyard or a Mediterranean landscape. Its distinct vegetal character helps transition bright citrus openings into deeper, earthier heart notes, making it a favorite for perfumers crafting high-definition green scents.

• A notable use of the Vine note is in **Figuier** by Diptyque, which, while centered on the fig tree, uses the intense greenness of the leaves and woody vine structure to create a photorealistic, lush, and slightly milky scent.
• Another prominent example is **Premier Figuier** by L'Artisan Parfumeur, a fragrance credited with popularizing the fig genre, where the green vine note is essential for providing the crisp, leafy contrast to the fruit's sweetness.

The note also appears in several contemporary fragrances designed for its aromatic structure. The vine accord often adds a unique, rustic complexity that avoids the sharp volatility of pure citrus notes, leading to a more enduring and natural fresh experience. This is especially true in niche perfumery where capturing a specific natural environment is the goal.

In addition to its use in fig-centric fragrances, the Vine note provides a fresh, slightly herbaceous dimension to woody and floral compositions, often enhancing the natural feel of ingredients like petitgrain and geranium. Its versatility allows it to support both light Eaux Fraîches and more robust Fougere structures that require a green, invigorating lift.

The vine follows a distinct annual cycle that begins in late winter with the awakening of the plant as sap rises and "weeps" from pruning cuts. Spring marks the critical period of bud break and flowering, typically from March to June, where young shoots are most sensitive to frost. The summer months from June to August are dedicated to the growth and concentration of the berries, culminating in veraison where grapes change color and ripen. Autumn, generally from September to November, is the peak season for harvest and the eventual falling of leaves. Finally, the vine enters a period of vegetative rest or dormancy during the winter months from December to February to replenish its reserves for the next cycle.