Aroma intensity measures how powerfully the wine smells, not what it smells of. The assessment is done in two steps: without swirling the glass (to capture the most volatile aromas) and after swirling (to release heavier aromas). Intensity can be described as light, medium or pronounced. A light-intensity wine requires you to bring your nose close to the glass; a pronounced wine can be detected at a distance. Intensity depends on grape variety characteristics, fermentation temperature, barrel ageing and the wine's age. Muscat and Gewurztraminer are examples of naturally aromatic varieties with high intensity; Pinot Grigio from northern Italy can be light-intensity. Intensity alone is not a quality measure – a simple wine can smell very pronounced.