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Lees

Name for the sediment that collects on the bottom of the fermentation vessel. Lees are primarily composed of dead yeast and grape particles. In most instances, the lees are removed by transferring the wine into another vessel and leaving the solids behind. This is called “racking” the wine. In a process called Sur Lie, some wines are left in contact with the lees to develop more intense flavors.
 Lees - Wine Glossary


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