The Science of Lees Aging
Lees aging not only yields attractive aromas and textures for still and sparkling wines alike—it also prevents oxidation and structural instability. Here’s how
Tag: Winemaking
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In Italy, Brazil, and beyond, winemakers are leaving Charmat-method bubbly on the lees for longer periods of time in the effort to make more complex and robust wines
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New research shows that non-Saccharomyces yeasts could be an effective way to cut sulfur dioxide use in the cellar—and even the vineyard
How Winemakers Are Adapting to Changing Winds
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A Wine Renaissance in Calabria
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