Aroma potential of Brancellao grapes from different cluster positions

► Aromatic alcohols are in bound form and herbaceous compounds are in free form. ► Differences in aroma were observed in Brancellao berries from shoulders and tips. ► Wines from the tips have a bigger chance for very typical and peculiar nuances. ► Wines from shoulders have a bigger chance for very common nuances. ► Geraniol and linalool during ripening define the evolution of the varietal volatiles.