The lees are the deposits of dead yeast that fall to the bottom of a vat or barrel after fermentation is complete.
Wine is often racked off the lees (transferred to another container) although some wines are aged ‘on lees’ (‘sur lie‘ in French), which adds body and flavour complexity to the wine. In sparkling wine production, especially that made by the traditional method, this lees contact within the bottle is an important part of the finished product’s flavour profile, contributing to the wine’s distinctive bready and yeasty aroma.
