Yeast lees: staying is a decision

The standard

Under managed lees handling, the quantity and duration of yeast contact follow the state of the wine and the intended style. Decisive are the state of the lees, the risk of unwanted aromas and the planned duration of ageing.

Criteria

• Gross lees and fine lees are distinguished by origin and effect
• The duration of contact follows an observation, not a date
• The risk of reductive off-notes is checked continuously
• Racking remains a reasoned decision

Distinction

Yeast lees ≠ tartrate crystals: the lees consist of cells and particles, the tartrate of crystallised salt. Yeast lees ≠ fine lees alone: managed lees handling separates the coarse, early-settled deposit from the fine lees on which a wine can age longer.