Lees are the sediment of dead yeast cells and other solids that settle to the bottom of a barrel or tank after fermentation. Composed primarily of spent yeast (particularly the protein-rich cell walls), lees interact with wine during ageing to add texture, complexity, and flavour compounds. The terms "sur lie" (on the lees) and "bâtonnage" (stirring the lees) describe intentional contact strategies. Winemakers must decide when to separate wine from lees; early removal preserves freshness, while extended contact adds richness.
WHY IT MATTERS FOR COLLECTORS
Wines aged extensively on lees develop more texture and complexity, becoming richer and more ageworthy. Sur lie ageing is particularly valued in Muscadet, white Burgundy, and champagne production.
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