Fine lees: the French say with greater elegance sur-lie. When we put the wine into the barriques it is not yet clear, but contains tiny particles which derive above all from the remains of the yeasts (lie) which caused fermentation.

Repeating a very old practice, we leave the wine in contact with the lees for at least 4 to 5 months. This has a very positive effect on the wine.

The yeasts release certain substances that soften the wine, prevent the precipitation of other substances, and, linking up with certain aromatic compounds, constitute a “reserve” that causes these odours to be released little by little in the aged wine.

To improve this contact we have periodically to mix the wine, otherwise the fine lees tend to settle at the bottom.

At least once a week, for the 4 to 5 months that are necessary, a stick is inserted into each barrique by way of a hole, and the wine mixed with this.