Lees
Sediment left in the bottom of a fermentation vessel consisting of dead yeast cells, grape pips, pulp, tartrates etc. Referred to as the gross lees. The fine lees : Sur lie in French for ‘on the lees’ meaning wine that has been bottled direct from the cask/fermentation vat to gain extra flavour from the lees, common with quality Muscadet, white Burgundy and many mediterranean whites.
Subscribe to the Newsletter
Loading ...