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lees ageing

Method in which the wine is left on the lees formed during fermentation for a longer period of time. It is either stored on the full lees (coarse lees, sediment after fermentation) or on the fine lees (fine yeast particles suspended in the wine after racking into another container). The French term is "sur lie" or "tirage sur lie". According to a report by Cato the Elder (234-149 BC), this practice was already known to the Romans in ancient times.

The malolactic fermentation (BSA = biological acid degradation) is intensified by storing the lees and additional flavours such as mannoproteins and carbon dioxide are released into the wine. This gives the wine a pleasant yeasty note and a fresh, tangy flavour. The duration depends on the desired type of wine, but can take place over several months or even longer. In principle, yeast ageing is common in the production of sparkling wine(champagne, sparkling wine), where it is an integral and indispensable part of production.

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