If there is one thing that a white wine cannot do without, it is for sure its aromatic quality. Obtaining terpene style aromas, which give Muscat like characters, is well documented. The management of this production style, given the limited grape varieties which are implicated is mainly guided by the choice of the optimal harvest date, the careful use of pre-fermentation cold maceration and even the strategic use of adapted enzymes to bring out the aromatic potential. As for esters, essentially it is possible to play with fermentation technologies: yeast strain choice, adapted nitrogen nutrition and low fermentation temperatures which then determine success. As for thiol style wines, many grey areas remain, however over the last years research teams have been very focused on understanding the mechanisms that underline the formation of thiols in wines which point towards potential vineyard and winery management techniques for this type of wine production.