Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas. However, in specific terroirs such as Dézaley and under particular vinification conditions, Chasselas can evolve with aging, developing complex aromatic profiles with notes of dried fruit and honey. Despite its cultural importance, scientific studies on the aging bouquet of Chasselas remain limited, with most existing knowledge being empirical. This study investigates the aging potential of Chasselas wines from the Dézaley appellation by comparing the 2009 and 2022 vintages from four different estates known for their quality and historical availability of aged wines. The objective is to analyze the differences between young and aged Chasselas wines and to assess the influence of vintage and estate on their characteristics. To achieve this, gas chromatography coupled with mass spectrometry (GC-MS), olfactometric analysis, and standard wine analyses were conducted to determine the chemical composition of the wines. Sensory evaluations, including napping and sensory profiling, were also performed to characterize the organoleptic properties of aged Chasselas wines. Key compounds were identified as markers of aging: furfural (bready note) in older wines and isoamyl acetate (fruity, banana note) in younger wines, while 3-ethoxy-1-propanol decreased over time. Olfactometric analysis identified 32 aromatic compounds, revealing that younger wines predominantly exhibit fresh, fruity aromas, whereas aged wines develop richer and more complex profiles. Sensory and olfactometric results findings aligned. The analysis of chemical compounds highlighted the complexity of the composition of aged Chasselas wines, emphasizing the importance of integrating sensory, chemical, and standard analyses to better understand their quality and aging potential.