Definition: Lie

A solid, viscous deposit that forms in fermented liquids such as beer, cider and wine. It settles at the bottom of vats, casks, barrels or bottles. The largest lees, which are removed during the first racking, are of no interest from an oenological or taste perspective. On the other hand, fine lees are very valuable for ageing white wines. They are regularly put back into suspension during bâtonnage. This ancient Burgundian ageing technique has proven its worth in producing rich and complex wines. It is not surprising that it has been adopted in many vineyards around the world.