Lees Ageing
Resting wine on dead yeast for bready, creamy notes.
Unofficial study resource · not affiliated with or endorsed by WSET®Definition
Lees ageing keeps wine in contact with the dead yeast cells (the lees) after fermentation. It adds bready or biscuity aromas and a creamier texture. It is common in Champagne and some white wines.
Why it matters for WSET
Lees ageing is a source of secondary aromas in the WSET method and a signature of traditional-method sparkling wine.
Example
The bready aroma in Champagne comes from lees ageing.
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