Wine Aged on its lees

Yeasts are microscopic single-celled organisms that perform the miracle of transforming grape must into wine. Yeasts are found in the vineyard, on every grape and present in the atmosphere. Yeasts can also be selected and inoculated for use in fermentation. At this stage they feed on the sugar contained in the must and in doing so they produce alcohol and provide the wine with many of the characteristics that we love, giving each production its own personality and aromas. After finishing their activity, these microorganisms die and their remains are what we know as lees.