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LIE : natural lees as sediment of wine
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- While the wine is fermenting, the
unsoluble substances, like lees of wine, settle in the must, as carbon-dioxide (Co²) is
given off when wine sugar is transformed into alcohol
Lacking nutritive elements as sugar, the yeasts of wine die and start sedimenting.The calm
and fresh cointer temperatures finally contribute to clarify the wine.
The yeasts
make up 3 % to 5 % of wine.
The bottling of the “Muscadet Sèvre-et-Maine sur lie” or “ Gros-Plant du
pays nantais sur lie ” must be done directly on the lees of
vinification (without racking). Each aeration damage the aroma and it will keep its freshness, delicacy of
taste and stucture.
In spring we’ll bottle the whole produce of Muscadet and Gros-Plant, it is the only
season for bottling to guarantee satisfactory quality troughout the year.
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