Lees

/LEEZ/

Dead yeast cells and grape solids that settle after fermentation.

Full Definition

Lees are sediment consisting of dead yeast cells, grape particles, and tartrates that settle after fermentation. Fine lees are smaller particles; gross lees are larger. Aging on lees (sur lie) adds texture, complexity, and protection from oxidation. Lees stirring (batonnage) enhances these effects.

Related Terms

sur lie batonnage autolysis

See Also

fermentation texture

Lean Back to Glossary Left Bank

More terms starting with L

Lactic Acid

The softer acid produced during malolactic fermentation.

Late Harvest

Wine from grapes picked after normal harvest for extra ripeness.

Left Bank

The Cabernet-dominant side of Bordeaux.

Legs

The droplets that run down the glass after swirling.

Length

How long flavors persist after swallowing.

Lieu-dit

A named vineyard site, particularly in France.