lees ageing

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Hefesatzlagerung Wine-making method in which, after the end of fermentation, the wine is left for a longer period of time on the lees formed in the process. It is either stored on the full lees (also coarse lees, sediment after fermentation) or on the fine lees (fine parts of the yeast suspended in the wine after racking in other containers). The French term is "sur lie" or "tirage sur lie". According to Cato the Elder (234-149 BC), this method was already known to the Romans in antiquity.

This measure favours the malolactic fermentation (BSA = Biological Acid Degradation) and additional flavours such as mannoproteins as well as carbon dioxide get into the wine. This gives the wine a pleasant yeast tone and a fresh, tangy taste. The duration depends on the type of wine, but can take place over several months or even longer. In principle, yeast storage is common in the production of sparkling wine (champagne, sparkling wine) and is a fixed, indispensable part of production there.

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Roman Horvath MW
Domäne Wachau (Wachau)

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lees ageing

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