Lees (fermentation)

[2] Webster's Third International Dictionary shows from lia, "probably of Celtic origin, akin to Old Irish lige (bed), Gaulish legasit (he laid) and Welsh llaid (mud).

Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste.

In the case of great Chardonnay, such as Montrachet, this adds a toasty, nutty "hazelnut" quality and additional depth and complexity.

The "bready" toasty notes associated with some of the greatest sparkling wines made are the result of sur lie aging.

Also known as secondary autolysis, a light lees protocol releases additional mannoproteins and polysaccharides that can influence the flavour, tannins, and acidity of the wine.