Time on Lees [pronunciation: time on le-es]
The period of time in the traditional method winemaking process wherein the developing wine interacts with yeast sediment leftover from secondary fermentation. Two important processes occur simultaneously: yeast autolysis and a slight oxidation. This is essential to developing the complexity, flavor, and mouthfeel.
See also: Disgorgement, Liqueur de Tirage, Remuage
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