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Red Wines on-lees maturation

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Buy Red Wines Aged on the lees

Red wines aged on the lees follow the general process of making wines aged on the lees, but specifically it refers to red wines that go through this method.

  • How are wines aged on the lees made?

    Wines aged on the lees are made using a process that involves leaving the lees (dead yeast cells) in contact with the wine for an extended period after fermentation. This method, known as crianza or aging on lees, provides greater complexity and texture to the wine. During this process, the lees release compounds such as amino acids and proteins that can contribute to the mouthfeel and aroma profile of the wine. In addition, the interaction with the lees can generate greater oiliness and body in the wine.

    Through techniques such as periodic batonnage (removed from the lees), this contact is sought to be intensified, resulting in wines with richer, creamier characteristics and often with aromas of bakery and dried fruit.


  • How are the red wines aged on the lees?

    Red wines aged on the lees can confer greater aromatic complexity, a smoother texture, and a richer mouthfeel. The compounds released by the lees add layers of aromas and flavors that enrich the wine's profile, while the interaction with the solids can help soften the tannins and bring more balance.

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