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Solid sediment (especially remains of yeast) that accumulates at the bottom of the tanks after fermentation of a wine. Ageing on lees is a special system in which the wine evolves in conjunction with its lees, giving it some peculiar characteristics. This is the normal ageing system for sparkling wines, but it is also applied to certain still wines. Smelling of lees: The term is used to describe a wine that smells of lees, i.e the yeasty smells and tastes taken on by the wine as a result of being in contact for a long time with its decanted sediments. If these sediments decompose in anaerobiosis, the smell can reach a most disagreeable level.
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