Extended Lees Aging
Aging on spent yeast cells — autolysis, complexity, and the toasty character of aged champagne
What Lees Are
After fermentation, yeast cells die and settle at the bottom of the vessel (or, in traditional method sparkling wine, remain in suspension in the bottle). These spent cells are the lees.
Autolysis
Over time, the dead yeast cells break down through a process called autolysis, releasing compounds into the wine. These include amino acids, polysaccharides, and mannoproteins that contribute to: - Toasty, brioche, and nutty flavors - Creamy, round texture - Greater complexity and aging potential - A more stable wine structure
In Champagne
Champagne's minimum lees aging requirements: 15 months for non-vintage, 36 months for vintage. Many grower-producers age significantly longer. Extended lees aging is common in our portfolio — Champagne Ponson's wines are known for their extended contact, which contributes to their distinctive precision and texture.
In Still Wine
Lees aging (sur lie) is also practiced in still wine — notably in Muscadet, where wines aged on lees for extended periods can carry the mention "Muscadet sur lie." It adds creaminess and complexity without the dramatic autolytic character of sparkling wines.