Lees Ageing

Question 1

What is autolysis?

Answer 1

-breakdown of dead yeast cells= brioche/biscuit

Question 2

After fermentation, what usually happens?

Answer 2

-age wine on the lees before removing the yeast at 10 degrees

Question 3

What does the length of lees ageing variation depend on?

Answer 3

1. Legislation
   -EU min time regulated according to appellation
   -eg Cava de Guarda- min 9 months
   -NV Champagne- min 12 months
2. Style sought- eg fruitier vs more lees aged
3. Price that can be achieved- longer time adds cost
4. Financial ability of producer to invest in longer periods of lees ageing

Question 4

Why are some wines kept on lees after autolysis has finished?

Answer 4

-anti-oxidative qualities of yeast cells protect wine from oxidation, in comparison to disgorged wines of same age
-however the longer the wine is kept in this state, the faster its evolution once disgorged
-because older a sparkling wine becomes, less it can withstand sudden shock of O2 at disgorgment eg Bolly R.D- ‘Recently Disgorged’ intended to be drunk immediately