Making Better Wine by Managing the Lees

The sediment that falls out of suspension in a wine is referred to as the lees. Managing these lees properly can have a great deal if influence on the quality of your wine. Shortly after pressing your wine or after fermentation you will get a very thick bed of lees. These are referred to as the "Gross Lees" and as you will see, they are not good. After racking off the gross lees, a very fine layer of lees will very slowly build up on the bottom of the storage vessel. These lees are the fine lees, which can serve several benefits to the wine depending on the style that you are going for.