Lees Ageing (Sur Lie)

The standard

A controlled lees ageing measures duration and movement by the condition of the lees, not by a calendar. Cell count, degree of autolysis, temperature and the smell of the deposit are decisive.

Criteria

• The fine lees are separated from gross lees and solids before the phase begins
• The condition of the deposit is examined, not assumed
• Every stirring follows a tasting, not an interval
• The end of the phase is justified by the wine, not by its duration

Distinction

Lees ageing ≠ racking: racking ends the phase by separating the wine from the lees. Lees ageing ≠ reduction: lees favour reductive notes but do not inevitably produce them. A controlled lees ageing therefore separates the gain in texture from its risk.