Autolysis is the breakdown of dead yeast cells (lees) after fermentation, which releases compounds that add bready, biscuity, brioche and nutty flavours plus a creamy texture. It is most important in traditional-method sparkling wines like Champagne, where extended aging on the lees before disgorgement builds the signature toasty complexity. Still wines aged sur lie also gain texture and savour from autolysis.
WHY IT MATTERS FOR COLLECTORS
Autolytic character is a hallmark of fine sparkling wine: the longer the lees aging, the deeper the brioche and toast. Prestige cuvées spend years on lees, which is part of what you pay for.
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