What is Lees?
Dead yeast cells and sediment that settle in wine after fermentation.
Understanding Lees
Lees are the sediment—primarily dead yeast cells—that settle to the bottom of a tank or barrel after fermentation. Sur lie aging (keeping wine in contact with lees) adds texture, complexity, and flavors like bread, toast, and creaminess. Lees are periodically stirred (bâtonnage) to enhance their effect. Champagne gains much of its character from extended lees aging. Wines may be filtered or racked to separate them from lees.
Why It Matters
Lees aging is a key winemaking technique that affects texture and flavor. Champagne, Muscadet, and many fine white wines gain complexity from lees contact.
Examples
- 1Champagne ages on lees for years, developing toasty character
- 2Muscadet Sur Lie has distinctive breadth and texture
- 3Bâtonnage (lees stirring) adds creaminess to white Burgundy
Related Wine Terms
Quick Definition
"Dead yeast cells and sediment that settle in wine after fermentation."
Explore More Wine Terms
Malolactic Fermentation
A secondary fermentation that converts sharp malic acid to softer lactic acid, adding creaminess.
WinemakingOak Aging
The practice of aging wine in oak barrels, imparting flavors like vanilla, spice, and toast.
WinemakingBrix
A measurement of sugar content in grapes, used to determine ripeness and potential alcohol.
WinemakingVintage
The year grapes were harvested, reflecting that year's growing conditions.
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