Yeast lees storage
Yeast lees storage refers to a method of vinification in which the wine is left on the lees (yeast lees) for a longer period of time after the end of fermentation. This is done on the full lees (coarse lees) or fine lees, depending on the wine. This lees are stirred regularly to aerate the wine. Additional flavors such as proteins and carbon dioxide are created, and the wine also acquires a more pleasant yeast note as well as a fresher, fruitier and tangier taste. South African winemakers use lees racking primarily with white wines, especially when processing Chardonnay.
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