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Wine Aged on its lees
More complex, unctuous wines with new aromas
The lees can be removed, if you are looking for a fresh, light and less complex wine, but if the lees remain in contact with the wine, that is, if they are kept with the wine as it ages, they go through a decomposition process called autolysis. When the lees are destroyed, they release compounds that provide the wine with organoleptic characteristics that increase its complexity: its unctuousness increases, new aromas appear and its astringency softens.
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L'Abrunet de Frisach Blanc 2022
D.O. Terra Alta
(Catalonia)
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Emmerich Knoll Grüner Veltliner Ried Trum Federspiel 2021
Wachau
(Lower Austria)
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O Luar do Sil Godello sobre lías 2022
D.O. Valdeorras
(Galicia)
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Emmerich Knoll Riesling Loibner Federspiel 2021
Wachau
(Lower Austria)
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.