Winemaking Technique
Lees Aging
Aging Vessel
Lees aging keeps wine in contact with dead yeast cells after fermentation, adding texture, complexity, and autolytic flavors like bread and brioche. Extended lees contact defines many Champagnes and rich Chardonnays without new oak.
Also known as: Sur lie, On lees, Lees contact
Purpose
Build texture and savory complexity through yeast sediment contact.
Process stage
Aging
How it works
- Chardonnay
- Champagne bases
- White Burgundy
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Lees are dead yeast — aging on them adds a creamy, bready richness without oak.
FAQ
- What does 'sur lie' mean on a label?
- The wine was aged on lees (sur lie in French), gaining texture and autolytic notes like brioche or cream.
Related ontology entities
- Chardonnay Wine Style
- Champagne Wine Style
- Chenin Blanc Wine Style
- Burgundy Wine Region
- Champagne Wine Region
- Loire Valley Wine Region
- Chablis Wine Region
- Rich Descriptor
- Brioche Descriptor
- Creamy Descriptor
- Chardonnay Grape Variety
- Pinot Noir Grape Variety
- Cool Serving
- Sparkling Chilled Serving