Lees Aging and Beyond

Once fermentation is complete, the story of a wine is only just beginning. Beneath the surface of every barrel or tank, a quiet interaction unfolds between the young wine and the lees — the spent yeast cells that remain after fermentation. Far from being waste, lees are a source of texture, richness, and complexity. By choosing to keep wines on their lees, we invite time to work in our favor, allowing subtle flavors to emerge that cannot be achieved any other way.

During lees aging, the wine gains more than structure — it gains depth. Stirring the lees, or bâtonnage, encourages contact and builds a silky mouthfeel, while leaving the wine undisturbed allows a different elegance to form. Each choice is intentional, guided by the character of the vineyard and the style we hope to reveal. The beauty lies in balance: lees provide generosity, but always in harmony with freshness and lift.

For sparkling wines, extended lees aging is especially transformative. Years spent resting en tirage in bottle bring layers of brioche, toasted nuts, and savory undertones that knit seamlessly with vibrant acidity. This patience is a hallmark of our craft, reminding us that true complexity can only come with time.

Beyond the lees, the journey of the wine continues. Blending, bottling, and eventual release are chapters in a longer narrative that began in the vineyard. But the period spent with lees is where a wine deepens its identity — where texture, aromatics, and longevity are quietly shaped. For us, it’s one of the most profound steps in winemaking, a reminder that even in stillness, transformation is always happening.