Understanding these techniques will help lead you to wine you love.
Yolanda García Viadero, proprietor and winemaker at Bodegas Valduero in Ribera del Duero, Spain, began using this technique 12 years ago, in conjunction with external rollers that rotate horizontal barrels during fermentation. She told, “For fermentation, wood is interesting. The structure is improved, all the characteristics of the grape are reinforced and amplified. But at the same time the texture and flavor are softer.
At Bodegas José Pariente in Rueda, Spain, winemaker Martina Prieto Pariente uses malo in her Finca Las Comas wine, a single-vineyard, small batch Verdejo. She explained to, “This vineyard tends to maintain a high acidity and therefore also a somewhat higher than normal malic acid content.
Although the process sounds highly unattractive, aging on the lees heightens many of the pleasant characters in wine’s aroma, flavor and texture. Admittedly, this step isn’t fermentation itself, but using the byproduct of fermentation to influence the final product. Calledin Spanish, this is the practice of allowing wine to remain in contact with dead or spent yeast cells. As fermentation occurs, sediment falls to the bottom of the tank or barrel.
This method is always used for Champagne; non-vintage Champagne is required to spend at least 12 months on the lees, while vintage Champagne must remain in contact with the lees for minimum three years. This can add aromas and flavors of almonds, hazelnuts, baking bread, brioche and toast. Many other wines, whether white, red or rosé are also aged in this way.
“The process of aging Chardonnay on the lees adds complexity, both in the secondary aromas and flavors that it adds to the wines and what it delivers in texture,” Graham Weerts, winemaker for South Africa’s Capensis told, “Chardonnay can be subtle in its primary fruit characters, but it’s one of the few white varieties that gains complexity through its evolution over time.
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