At Caves du Père Auguste, the end of fermentation does not signal the end of the cellar work. To enhance our cuvées, particularly our Touraine Chenonceaux white wines, we practice aging on lees (élevage sur lies). This ancestral technique is essential for bringing structure, protection, and a unique aromatic complexity to our wines.

What exactly are the lees?

As the alcoholic fermentation draws to a close, the yeasts—having converted all the sugar into alcohol—finish their life cycle. They naturally settle at the bottom of the vat or barrel, forming a natural sediment known as “lees.”

There are generally two types of lees:

• Gross lees: The heavier particles, which are often quickly removed to maintain the purity of the fruit.

• Fine lees: These are the ones we carefully preserve. They remain in contact with the wine for several months, patiently enriching it.

The phenomenon of autolysis: when the magic happens

Aging on lees relies on a fascinating biological process: autolysis. As the yeast cell walls slowly break down, they release precious molecules (notably proteins and polysaccharides) into the wine.

This prolonged contact literally transforms the tasting experience:

• Volume and richness on the palate: The lees provide a silky texture and a creaminess that balances the natural acidity of Loire grape varieties.

• Expression of the fruit: Contrary to what one might think, lees do not mask the fruit; they support it, giving it more depth and persistence.

• Aromatic complexity: They often reveal notes of ripe fruit, flowers, and even light brioche touches that are the signature of our finest cuvées.

Natural protection for our wines

Beyond sensory pleasure, aging on lees is a valuable ally for preservation. The lees consume residual oxygen, acting as a natural antioxidant. This allows us to limit the addition of sulfites (SO2​) while preserving the wine’s chromatic and aromatic freshness.

The winemaker’s touch: batonnage

To optimize this exchange between the lees and the wine, we sometimes practice batonnage (stirring). This technique involves putting the lees back into suspension using a rod. This movement allows the wine to “feed” more intensely on its fine lees, further strengthening its character and roundness.

> Malolactic fermentation?